Sterling Silver® Crab-stuffed Beef Spiedini by Chef Nick Unangst

Sterling Silver® Crab-stuffed Beef Spiedini by Chef Nick Unangst



  • 2 pounds Sterling Silver® whole beef knuckles
  • 3 tablespoons butter
  • ½ cup Spanish onion, diced into ¼ -inch pieces
  • ½ cup fresh tomato, diced into ¼-inch pieces
  • ½ cup dry white wine
  • 1 cup heavy cream
  • 1 tablespoon crab base
  • ⅛ teaspoon crushed red pepper
  • 3 tablespoons chopped parsley
  • 1 tablespoon freshly chopped garlic
  • 2 tablespoons freshly chopped basil
  • 1 pound lump crab meat
  • 1 cup Italian bread crumbs


  • 1 cup panko
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • ½ teaspoon kosher salt
  • 1 tablespoon fresh ground black pepper
  • ¼ cup granulated garlic
  • ¼ cup freshly chopped parsley


  • ¼ pound unsalted butter
  • 1 teaspoon freshly chopped garlic
  • ⅓ cup lemon juice
  • Salt and pepper to taste


  1. Heat butter in a heavy sauté pan. Add onions and cook until translucent.
  2. Add garlic and cook 3 minutes.
  3. Add tomatoes and cook, stirring often, until softened.
  4. Add white wine and reduce for 5 minutes. Add heavy cream and reduce for an additional 5 minutes.
  5. Add crushed red pepper, parsley, basil and crab meat. Gently stir to combine.
  6. Trim beef knuckle of excess fat and sinew. Seam out into three major muscles. (You will have some smaller pieces that come from several smaller seams. These are good for soups, stews, braises or grind). Cut across the grain into 3-4 ounce medallions.
  7. Pound the medallions on both sides using a meat tenderizer until approximately ¼ inch thick.
  8. Fill each pounded medallion with 3 ounces of crab stuffing. Roll into a cylinder with one side overlapping the other and secure with a wooden skewer.
  9. Prepare the Italian breadcrumbs by combining all ingredients in a mixing bowl.
  10. Prepare the lemon butter by heating all ingredients together until butter is melted.
  11. Dip each spiedini (“spiedini” means “skewered” in Italian) in garlic lemon butter and roll in seasoned breadcrumbs. Place on a sizzle platter and drizzle with more garlic lemon butter.
  12. Bake in oven at 450°F for 7 minutes, then place under a broiler or cheese melter until golden brown.