1 loaf French bread
3 ounces (approximately 3/4 stick) butter
1/8 cup olive oil
2 pounds tri-tip beef, cut into 2-ounce portions
3/4 cup mayonnaise
6 egg yolks* (See Disclaimer)
2 teaspoons crab boil seasoning (recommended: Old Bay)
16 asparagus tips, blanched
1 pound lump crabmeat
"Tri-tip" is a small boneless cut of meat from the bottom half of the sirloin.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
2007, Robert Irvine, All Rights Reserved