15 min serves 6-8

Surf and Turf Crostinis

Surf and turf bliss in one bite! Make ahead and simply assemble when you're ready to serve.



  • 1 Pre Filet Mignon, room temp and patted dry
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 12 oz fresh crab meat
  • 6 tbsp. fresh tartar sauce (I used one with lemon and herbs)
  • 1 small pretzel bread baguette, cut into 1/4 inch thick slices (about 15)
  • 2 tbsp. grass-fed butter
  • 2 roma tomatoes, diced
  1. Preheat oven to 350. Preheat skillet to medium high.
  2. Season steak with salt and oil. Slide into hot pan.
  3. Cook steak 4 1/2 minutes. Flip once and cook another 4 minutes. Remove and let rest on the counter for 5 minutes. Then let rest in the freezer for 10 minutes.
  4. In a large bowl, mix crab meat with sauce, another pinch of salt, and tomatoes. Taste and adjust seasoning.
  5. On a large baking sheet, lay bread in single layer. Spread with butter and bake for 8 minutes or until crisp.
  6. Take the filet out of the freezer. Use a very sharp knife and cut against the grain to make very thin, deli-style, slices.
  7. Top each crostini with crab salad and a few slices of filet. Enjoy!


Amount per 100g

Recipe developed by   Chef Sarah Russo