Jasper Mirabile, Jr. is a chef who just returned from the Crabbrokers Dutch Harbor Tour. He writes all about it on his blog. Today he’s turning and burning out some mighty fine looking crab recipes with some of his Alaskan haul. Hope he doesn’t mind his recipe being shared here. It has three of the most yummy ingredients–crab, steak, and whisky:
“Whiskey Strip Steak and Alaskan King Crab”2 Hen House Market’s – Bone In Strip Steaks
8 Oz. Alaskan King Crab
2 tblspn butterIn a sauté pan, over a medium heat, add the butter and saute crabmeat, drain excess butter and hold. Season both sides of the steak with kosher salt and oil.
In a large saute pan, sear the Kansas City Strip Steak on both sides until golden brown. Top with crabmeat and finish in the oven (350 degrees) to the desired temperature. (4-5 minutes for med-rare.)Whisky Cream Sauce:I tsp. butter
1 clove minced garlic
1 cup beef broth
Cracked black pepper to taste
2 Oz. Whiskey
1 Cup Cream
In a small saucepan over medium heat, saute butter and garlic for 1-2 minutes. Combine beef broth and cracked black pepper and add to pan. Simmer until reduced stirring frequently. Add whiskey, reduce again and add cream. Continue simmering for 2-3 minutes. Remove from heat and serve on top of Hen House Market’s Bone in Strip.
Jasper’s Notes: Typically served only in fine restaurants, the succulent strip steak is enhanced by the bone, which keeps it juicy and flavorful while it cooks.
The Alaskan King crab is from the Bering Sea. Unmatched for its juicy sweet flavor and rich, tender texture, King Crab are the crab that Alaska is famous for. Indigenous to the deep clear waters of Alaska and free from pollutants, The Alaska King Crab Is truly King Of The Sea.