TULSA - Chef Nicholas Andoe from Hard Rock Hotel & Casino Tulsa shares his recipe for crab stuffed pork loin with blueberry lime cream sauce.
- 4 lb crab meat, lump or back fin
- 2 cup mayonnaise
- 1 cup regular mustard
- 4 each eggs, whole
- 16 oz Panko breadcrumbs
- Chopped parsley
- Old bay seasoning
- 2 cups fresh spinach
- Salt Pepper
- 2 cups whole blueberries
- 2 whole limes
- 2 cups heavy cream
- Tbsp butter
- 8 oz honey
- 4 tsp regular sugar
Combine crab, mayo, mustard, eggs, breadcrumbs, parsley, and old bay together to make mixture for stuffing.
Filet pork loin lengthwise so as to make large flap. Stuff pork with crab mixture and spinach. Then roll and tie back together with Butchers twine. Season with salt & pepper.
Cook at 350 degree oven for 45-60 minutes until internal temperature reaches 165 degrees for 60 seconds.
In sauce pot, heat on medium heat and add butter, blueberries and honey. Cook until berries are soft and begin to smash. Add heavy cream and cook until sauce is reduced by half. Take off heat and puree mixture until smooth texture is reached. When smooth, add zest of two limes and serve with sliced pork.
This Fun Food Friday in the Hard Rock kitchen at 2 Works for You is sponsored by Hard Rock Hotel & Casino Tulsa
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