Crab Stuffed Pork Recipes

CRAB STUFFED PORK TENDERLOIN

Steps:

• 1. Butterfly and pound out pork tenderloin between 2 pieces of plastic wrap until about 1/4 in thick.
• 2. Season both sides with salt and pepper
• 3. Layer with spinach leafs until covered. Leave 1 inch clear around edges.
• 4. Mix crab, celery, onion, bell pepper, garlic and mayonnaise, season to taste.
• 5. Place crab mixture on top of spinach covered tenderloin, cover crab mixture with additional spinach, again leave 1 inch clear edge.
• 6. Roll and tie closed with kitchen string.
• 7. Sear on all sides in oven proof Skillet in Oil and Butter.
• 8. Bake @ 350 for 30 minutes.
• 9. Rest 5 minutes, slice on diagonal with sharp knife and serve.

CHEF LYLE'S ROASTED STUFFED PORK LOIN WITH CRAB AND SHIITAKE

Steps:

• In a 2-quart saucepan bring chicken stock and butter to a heavy simmer and remove from heat. Add bread cubes and incorporate until all liquid has been absorbed, salt and pepper to taste and set aside. If stuffing is to dry add a little water or chicken stock to moisten. In a 10-inch cast iron skillet heat approximately 3 tbsp olive oil place onions in the oil and sauté until they start to turn golden brown while the onions are cooking chop the fresh herbs, garlic and rough chop the shitake mushrooms and add to onions along with the crab. Cook for about10 minutes, add the stuffing mix, salt and pepper to taste and cook 5 minutes longer. Remove from heat and set aside to cool.
• Preheat Oven to 350 degrees, take a sharp knife and cut a large pocket in the center of the roast going completely through the roast season the inside of the roast with a small amount of salt and pepper then drizzle some EVOO on the outside and sprinkle the rub on the outside of the roast aprox 1 tbsp per side massaging it into the meat on both sides.(I use Wolfgang Pucks Steak Rub which can be ordered online) Stuff the center of the roast with the stuffing and place roast on rack fat side down in a roasting pan and cover with heavy-duty aluminum foil and cook for 1 hour, place remainder of the stuffing in a coated baking dish cover with aluminum and place in oven at this time. Remove the aluminum from the roast and cook for an additional 45 minutes or until internal temperature reaches 158 degrees or your desired doneness, remove Foil from stuffing during the final 15 minutes of baking to brown.
• Remove the Roast on a rack and set aside to rest while you prepare the Gravy. Pour a about ¼ to ½ cup white wine into roasting pan to deglaze the pan, a Nice Chardonnay or Pinot Grigio will do just fine and use a wooden scraper to deglaze the pan being sure to get all the brown bits from the bottom of the pan, add Butter and flour to create a rue slowly add first cup of pork stock while vigorously whisking to dissolve the rue continue whisking occasionally while bringing to a boil. As the gravy thickens continue to whisk continually and add additional pork stock as needed until gravy reaches desired consistency.
• Slice roast in ¼ inch slices and arrange on the plate, drizzles desired amount of gravy over the meat and sprinkle with sliced green onion or chives. Serve with Jacques Pepin's Potatoes Fondantes (recipe to Fallow) and you favorite veggies or a Salad.

CRAB STUFFED PORK CHOPS

Steps:

• 1. Sprinkle chop with tenderizer. Cut at butterfly and make a pocket in each chop. Saute chop in butter, until brown on both sides. Make stuff as directed on package and add celery, mushrooms, water chestnuts and crabmeat. When chops are done put part of the butter into the stuffing mixture and stir. Pour the rest into a covered casserole dish. Put stuffing into the pocket in chops. Place chops into a covered casserole dish and put remaining stuffing around chops. Bake for 1 hour at 350 degrees.

PORK.....PORK CHOPS -- CRAB STUFFED -- PORK CHOPS

Steps:

• In a medium bowl toss the crab meat,garlic,onion,salt and pepper together. Using a paring knife,slice a small pocket into the side of the chops until it reaches the bone.
• Add 2 tablespoons of crab meat stuffing into each chop.Use tooth picks to keep closed.
• In a medium sized bowl,marinate the chops in the Mojo Sauce for at least 30 minutes in the refrigerator.
• Preheat oven to 350.
• In a medium sized pan over medium heat,warm the oil.Add the chops and brown them on both sides, about 3-5 minutes per side. Place the pan in the oven and cook for 10-15 minutes.The orange sauce is the Mojo Sauce! Food.com does not recognize Mojo Sauce!
• Remove the tooth picks. Serve with additional Mojo Sauce on top.