Broiled Alaskan King Crab In Garlic Parsley Butter + Pan Roasted Filet Mignon Topped With Belcampo Bacon & Maytag Blue Cheese

I am a professed binge watcher, and my latest obsession has been the modern cult classic The Deadliest Catch. I began thinking to myself, no better way to pay homage to one of my favorite shows, than to create a dish using Dutch Harbor Alaskan King Crab. If you’re in the mood to splurge, this inspired “surf & turf” medley is succulent and an absolute winner. Shoutout to the Belcampo Meat Co. for their awesome meats!


2 lb. king crab legs

9 oz. filet mignon

½ cup unsalted butter, plus a little extra

8 garlic cloves; 6 finely minced, 2 smashed

½ lemon, juiced

¼ cup fresh parsley, chopped

1 sprig fresh rosemary

2 sprigs fresh thyme

2 leaves of fresh sage

1 tbsp. Maytag blue cheese

1 slice of cooked thick cut bacon

Kosher salt

Fresh ground black pepper

The How To…

Garlic Crabs

Preheat oven to 400 degrees, on broil. In a small saucepan over medium low heat add butter, minced garlic, a few pinches of parsley, and a pinch of salt and pepper. Squeeze a bit of lemon juice into the sauce and sauté for 5-7 minutes and set aside.

Break down crab legs by cutting them at the joints. Move segmented pieces to a steamer until them are pretty much warmed through, about 7-10 minutes. Remove from steamer, and once they’re cool enough to handle, use kitchen shears to cut away  portions of the shell in order to expose the meat.

Arrange the pieces on a racked baking dish, brushing each piece with a generous helping of the garlic sauce. Move pan into the oven on the center rack, and cook until the crabs start showing a nice golden brown color; 5-7 minutes. Remove from oven, and spoon on a little more sauce over the crab, and sprinkle on a few pinches of fresh parsley for garnish and plate up.

Pan Roasted Filet

Rub steak all over with a drizzle of olive oil, and season generously with salt and pepper. Let steak sit at room temp for an hour before cooking. Once ready, add about a tbsp. of canola oil in a cast iron pan over high heat and add steak.

The trick is to let a deep brown crust develop on all sides. Don’t be tempted to turn the meat too often. For a steak this thick, I turned it once about every 6 minutes. Once nicely crusted on all sides, drop temp down to medium and add a tbsp. of butter, smashed garlic cloves, rosemary, sage, and thyme. 

Once the butter in melted, baste the steak with the pan drippings sufficiently on both sides. Once it’s cooked to medium, remove steak from pan and let it rest for about 15 minutes. Add bacon and blue cheese over the top and plate up.