Crabmeat Stuffed Pork Loin Recipes

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



Chef Lyle's Roasted Stuffed Pork Loin With Crab and Shiitake image

Chef's Note: If you wish to take the additional time involved instead of cutting a pocket in the center of the roast you can butterfly the Roast, place the stuffing in the center then roll the roast and tie up with butchers twine. This will create a pinwheel look when you slice the roast and makes a nice presentation. This was an after thought and I have not tested it as of yet to see how the cooking time is effected but any chef or gourmet cook should have no problem adjusting the cooking time accordingly.

Provided by Chef Lyle

Categories     Crab

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

4 1/2 lbs pork loin roast
8 ounces lump crabmeat
8 -10 ounces shiitake mushrooms
1 cup diced onion
2 large garlic cloves
1 sprig fresh rosemary
4 sprigs fresh thyme
1 cup chicken stock
3 tablespoons unsalted butter
3 cups bread cubes
kosher salt (to taste)
1/2 teaspoon fresh cracked pepper
2 tablespoons dry steak seasoning
1/4-1/2 cup white wine
3 tablespoons butter
1/4 cup all-purpose flour
2 cups pork stock

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.

Nutrition Facts : Calories 968.8, Fat 46.1, SaturatedFat 19.6, Cholesterol 336.2, Sodium 543.7, Carbohydrate 20.4, Fiber 2, Sugar 3.5, Protein 110.1

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



Pork.....pork Chops -- Crab Stuffed -- Pork Chops image

This is served in the Caribbean Islands, Puerto and Cuba! Below is a recipe for the sauce called Basic Mojo sauce. This is served over the Crab Stuffed Chops. The Basic MOJO Sauce Recipe # 417989.

Provided by Timothy H.

Categories     Crab

Time 50m

Yield 2 serving(s)

Number Of Ingredients 16

1/4 lb crabmeat
3 garlic cloves, minced
1/4 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
2 center cut bone in pork chops (about 1 1/2 inches thick)
1 cup basic orange sauce
2 tablespoons oil
orange sauce
4 heads garlic, peeled
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup orange juice
1 onion, chopped
2 teaspoons dried oregano
1 cup olive oil

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.

Nutrition Facts : Calories 1735.9, Fat 140.9, SaturatedFat 22.9, Cholesterol 161.1, Sodium 2355.2, Carbohydrate 62.1, Fiber 4.8, Sugar 14.6, Protein 61.4

CRAB STUFFED PORK TENDERLOIN



Crab Stuffed Pork Tenderloin image

A little effort but well worth it. This original recipe took the runner-up title in the 2010 Food and Wine magazine / LG Electronics "Taste of Something Better Contest" in Beverly Hills California.

Provided by Lou Kostura

Categories     Seafood

Time 1h20m

Number Of Ingredients 11

1 pork tenderloin, butterflied and pounded
6-8 oz crab meat, dungeness crab preferred
2-4 oz spinach, fresh
2 stick celery, diced
1 onions, small white diced
1/2 green bell pepper diced
2 clove garlic minced
1/4 c mayonnaise
pinch salt and pepper
3 Tbsp butter-unsalted
1/4 c vegatable oil

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.

SEAFOOD STUFFED PORK CHOPS



Seafood Stuffed Pork Chops image

I make these when I really want to impress my guests. Someone actually told me this was the best dish they'd ever tasted outside of a fancy Restaurant. It takes a bit of time, but it'll all be worth it.

Provided by graniteangel

Categories     Crab

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 25

8 center-cut pork chops (1/2 inch thick)
1/2 lb raw shrimp
1 cup lump crabmeat
1 tablespoon olive oil
3 tablespoons unsalted butter
1/4 cup zucchini, chopped (small not fine)
1/4 cup summer squash, chopped (small not fine)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1 small onion, finely chopped
1 bunch green onion
2 large garlic cloves, minced
2 teaspoons fresh thyme
1 bunch fresh thyme leave
1 teaspoon fresh rosemary
1 teaspoon fresh oregano
4 cups day old French bread
1 1/2 teaspoons creole seasoning
1 1/2 cups chicken broth
4 tablespoons french garlic and herb goat cheese
4 slices prosciutto ham
1 1/2 cups heavy cream
1/4 cup white wine
kosher salt
fresh ground black pepper

Steps:

  • Peel your shrimp. In a small sauce pan add your chicken stock, the shrimp peels and the small bunch of thyme stems with leaves still on. Bring to a boil. Turn down heat to low and let simmer for 10 minutes. Then strain broth into bowl. Set aside.
  • In a sauté pan add your tablespoon of olive oil and turn heat to med-high. Add your zucchini, summer squash, red and green bell pepper, onion, chopped green onion tops (set bottoms aside for later), and half your minced garlic. Sauté for 2-3 minutes or until onions start to turn translucent. Add a tablespoon of the butter and remaining herbs. Let cook for another 2 minutes. Season with 1 teaspoon creole seasoning and ground black pepper to taste. Add French bread torn into small pieces. Stir in broth until it resembles a stuffing.
  • In small sauté pan add 2 tablespoons of butter. Add the shrimp and sauté until shrimp is pink on both sides. Remove shrimp from pan leaving the buttery sauce in the pan. Set pan aside for later.
  • Add half of the cooked shrimp lightly chopped with half of the lump crab meat to the stuffing. Gently fold in seafood. Set aside.
  • Heat oven to 350°F.
  • Lay out 4 pork chops in a 12x 8x baking dish. Sprinkle each chop with salt and pepper to taste. Spread a tablespoon of goat cheese on each of the four chops. Spoon about 1/2 of a cup stuffing on top of chop and then cover each chop with another chop. Sprinkle top of chop with salt and black pepper to taste. Wrap each stuffed chop with Prosciutto and bake covered in tin foil for 45 minutes.
  • Meanwhile.
  • In your buttery pan add the green onion bottoms finely chopped, and the rest of the minced garlic. Sauté for 2 minutes and then add the white wine. Simmer for 2 more minutes and then add the 1/2 teaspoon creole seasoning and the heavy cream. Reduce on med heat until sauce coats the back of a spoon. Add the other half of cooked shrimp and the other half of the lump crab meat. Add more creole seasoning and fresh black pepper to taste (optional).
  • Once the pork chops are out of the oven, let them rest for about 10 minutes before serving.
  • Pour the seafood cream sauce over each individual stuffed pork chop when plating.
  • It's great over basmati rice with some steamed green beans or asparagus. Don't forget the fresh baked french bread.
  • I always have left over stuffing. I just put it in a baking dish and cover it with Romano cheese. It can store it in the fridge to bake and serve another day or bake it off then and there. Bake at 350°F just until it browns on top.

Nutrition Facts : Calories 1290, Fat 74.1, SaturatedFat 36.5, Cholesterol 374.3, Sodium 1290.8, Carbohydrate 76.7, Fiber 5.7, Sugar 3.2, Protein 74.2

CRAB STUFFED PORK CHOPS



Crab Stuffed Pork Chops image

This is a recipe that I made up for myself. A restaurant that I had frequented closed and I could no longer have this. I may not have got it just like theirs, but I think I came up with something pretty good! Totally optional for your taste on the ingredients/how much you put in.

Provided by Gail Hagans

Categories     Steaks and Chops

Number Of Ingredients 9

2 large pork chops, thick cut, butterflied
1 c stuffing mix, herb-seasoned
taste celery
taste mushroom pieces, diced
taste water chestnuts, diced
taste lump crab meat, diced
seasoning salt
pepper
butter

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.

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