Alaska Fish Recipes

Step 1:
In a small bowl make lemon mayonnaise by combining 3 tablespoons of mayonnaise with the juice and zest of 1/2 a lemon.
Mix well and set aside. 
In a medium glass bowl combine the crabmeat, breadcrumbs, salt, pepper and cilantro.
Stir in the lemon mayonnaise and mix well so the crabmeat stuffing ingredients are well combined.
Cover and set aside. 

Step 2:
Lay the rib eye steaks flat on a cutting board and very carefully slice a pocket in the center of the steaks with a sharp knife.
You don't want the knife to cut all the way through to the other side or through the top or bottom of the steak.
If it does, it's not the end of the world - the stuffing is thick enough most of it will stay inside the steak while grilling. 
Spoon 1/2 the crabmeat stuffing into one of the rib eye steaks and 1/2 into the other steak.
I don't usually fasten the opening in the steak closed but if you want to just thread a toothpick through the steak to close it. 
Rub each side of the rib eye steaks with olive oil and then rub the crushed peppercorns over each side.
Cover and set aside.
Preheat your grill for 550F direct heat.

Step 3:
When the BBQ has reached temperature place the steaks very carefully on the hot grates and close the lid. 
After 4 - 5 minutes very carefully flip the rib steaks over using a spatula.
Do this carefully so the crabmeat stuffing doesn't come out.
Close the lid and cook another 4 - 5 minutes for medium-rare.
When cooked, remove the steaks to a serving platter, cover and let rest 5 minutes before serving.
Serve with our garlic infused baked potato recipe and this tender prosciutto wrapped grilled asparagus recipe.
Drizzle with Bernaise sauce.

Serves 2