We used Norm's crabcake stuffing recipe that we used at Christmas to stuff a lovely filet tenderloin. Instead of English Muffins, we grilled up some large portabello mushroom caps. Paired with some fresh fruit, it was the perfect dinner!
What you need:
portabello mushroom caps
As the crabcakes are cooking (we just sautee them in a frying pan), grill the mushroom caps, poach the eggs and make the sauce. To plate: place a mushroom cap on the plate, top with crabcake, then poached egg and top with sauce and chives.