San Francisco 49ers Surf & Turf Tailgate Style
By Laura Figone, CBK Online Recipe Contest Winner
Grill filets medium-rare. Slice and layer onto grilled bread. Drizzle Chardonnay sauce. Add crabmeat and finish off with Louie dressing.
Ingredients Needed:

1 lb filet mignon
2 fresh cooked Dungeness crabs, approx 2 lbs each
     (3 cups shelled crab meat)
3 tbsp extra virgin olive oil
Salt & pepper
1 loaf sourdough french bread
Chardonnay sauce
Louie dressing

Chardonnay Sauce

2 cups Chardonnay wine
½ cup butter
2 tbsp Worcestershire sauce
⅓ cup fresh minced parsley
1 tbsp freshly minced garlic

Louie Dressing

½ cup mayonnaise
2 tbsp ketchup
2 tsp fresh lemon juice