Chesapeake Filet with Cream of Crab Soup
Microwaved crab soup with whole crab chunks makes a quick sauce for filet mignon.
Ingredients
- 3 Tbsp divided butter
- 4 4 oz filet mignon or other beef cuts, trimmed of fat
- 1/2 cup mushrooms, sliced*
- 1/4 cup sweet (cream) sherry
- 1 cup cream of crab soup, 15 oz. pkg.
- 1 8 oz can crab meat
Directions
- Microwave soup until thawed, but still cold. Measure out 1 c. for use. Immediately cover and refrigerate remaining soup.
- Melt 2 Tbsp. butter in large sauté pan over medium high heat
- Add filets and brown on all side. When filets have reached desired doneness, remove from pan and set aside in warm oven.
- Add remaining 1 Tbsp. butter to pan and sauté mushrooms until soft, about 3-5 min.
- Add Sherry and sauté until slightly reduced, 2 more minutes.
- Add soup and heat, stirring frequently, until hot, but not boiling.
- Stir in crabmeat and heat through. Gently spoon sauce over reserved.filets.
Recipe courtesy of the National Fisheries Institute
Substitution Tip: You can substitute canned, sliced mushrooms, drained for crab meat.
Nutrition Facts
Calories 314
Calories from Fat 127 (40%)
(22%)Total Fat 15g
(39%)Saturated Fat 8g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(50%)Cholesterol 151mg
(23%)Sodium 552mg
(20%)Potassium 685mg
Total Carbohydrate 4g
(1%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(73%)Protein 37g
Copyright © 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.