Post #401082 by Kahtiki on Wed, Aug 13, 2008 2:03 PM

On 2004-06-03 06:58, ChefMike wrote:
Hi, new member here. I have the recipe for the Tahitian Mermaid, from the Kahiki. It was from on old Columbus Dispatch article.

2 6-ounce beef filets

1/2 teaspoon Worcestershire sauce

1/2 teaspoon seasoning salt

1/4 teaspoon pepper

Filling

3 1/2 ounces crabmeat

3 1/2 ounces cream cheese

1/2 cup bread crumbs

1/4 teaspoon hot pepper sauce, such as Tabasco

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1/16 tablespoon lemon juice

1 tablespoon chopped onion

Combine the Filling ingredients. Set aside.

Butterfly the filets of beef (they will look like an open shell.) Season with 1/2 teaspoon Worcestershire sauce, seasoning salt and 1/4 teaspoon pepper.

Pan-fry the inner part of the steaks over high heat for 30 seconds. Stuff half of the filling into each steak and slightly close it. Pan-fry each side of the steaks on high heat for 1 minute.
Mickey Cheung, chef at the former Kahiki restaurant, provided the Ohio Department of Agriculture with this recipe for our 1998 Ohio's Heartland Cuisine cookbook. The 1/16 tablespoon lemon juice is an odd measurement, but that's what the recipe says. I have not tried this, but I understand that Mickey got rave reviews at the Ohio State Fair.

[ Edited by: ChefMike on 2004-06-03 06:59 ]

Thanks for posting! This was my favorite dish at the Kahiki and the Tropical Bistro. When attempting to make this I found the following:

1/2 cup of fine bread crumbs was too many...course ones were much better.

I used low fat cream-cheese, and that didn't work...definately need the full fat for flavor.

Still experimenting with what kind of crab to use...I have yet to make a version that is exactly what I remember.

Thanks again for posting one of my favorite dishes!