Herb-Grilled Steak with Crab-Stuffed Mushrooms

Yield: 4 servings.

4 oz. Phillips Crab Meat

4 6-8 oz. strip or tenderloin steaks

4 portabella mushrooms caps, washed and stemmed

optional, 4 tsp. finely crushed bread crumbs

Bearnaise-Style Sauce:

2 Tbsp. Hellmann's mayonnaise

2 Tbsp. melted butter

1 tsp. tarragon butter

½ tsp. tarragon, freshly minced

¼ tsp. chervil or parsley, freshly minced

pinch of cayenne pepper

pinch of salt

In a small bowl, whisk all the bearnaise-style sauce ingredients together. Gently fold in crab meat. Fill mushroom caps with crab mixture and top with bread crumbs if desired. Place mushroom caps over low (350°F) BQQ grill heat for 10-12 minutes or until crab mixture is heated through. If mushrooms are cooked at higher heat, place on foil liner. Brush steaks with olive oil and an herbed pepper seasoning of your choice. Grill steaks over high heat to desired doneness. Serve stuffed mushroom cap on top of finished steak.