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Westin Gourmet: Great Products

Rib-eye steak with Zesty Crabmeat

Steak and crab is a winning combination, and this easy main course tastes fantastic on the BBQ - give it a try!

Rib-eye steak with Zesty Crabmeat
  • 15 mins
  • 10 mins
  • Main
  • 2
  • Easy


  • 2 Boneless Rib-eye Steaks
  • 1 tin of drained Crabmeat
  • 3 tbsp Mayonnaise
  • Half a Lemon (Juiced and zested)
  • 2 tbsp Breadcrumbs
  • 1 tbsp Coriander (finely chopped)
  • Salt & Pepper
  • 2 tbsp Olive Oil
  • 1 tsp Crushed Black Peppercorns


  • In a small bowl make the lemon mayonnaise by combining 3 tablespoons of mayonnaise with the juice and zest of ½ a lemon. Mix well and set aside.
  • In a medium size glass bowl combine the crabmeat, breadcrumbs, salt, pepper and coriander. Stir in the lemon mayonnaise and mix well ensuring the ingredients are well combined. Cover and set aside.
  • Lay the rib eye steaks flat on a cutting board and, very carefully, slice a pocket in the centre of the steaks with a sharp knife. (Note: make sure that you do not cut all the way through to the other side, or through the top or bottom of the steak). Spoon or pipe ½ the crabmeat stuffing into one of the rib eye steaks and ½ into the other. If you want to close the steak to keep the stuffing in place, simply thread through a toothpick.
  • Rub each side of the rib eye steaks with olive oil, followed by the crushed peppercorns. Cover and set aside. Clean and preheat your barbecue, preheating to 290C direct heat.
  • When the barbecue has reached temperature, place the steaks very carefully on the hot grates and close the lid. After 4 - 5 minutes, very carefully turn the rib steaks over using a spatula. (Note: do this carefully to ensure that the crabmeat stuffing does not leak out).
  • Close the lid and cook for a further 4 - 5 minutes for a medium/rare steak; longer for a more well done steak. When cooked, remove the steaks to a serving platter, cover and allow to rest for 5 minutes before serving. Serve with a zesty mayo & salad!