Roast Beef Stuffed With Shrimp and Crab | Oregonian Recipes

Ingredients

• 4 tablespoons unsalted butter (1/2 stick), chilled (divided)
• 1 clove garlic, minced
• 12 large shrimp (21-30 count), shelled (tails removed) and deveined
• 2 tablespoons freshly squeezed lemon juice (divided)
• 1 3- to 4-pound boneless rib-eye roast, top sirloin roast or sirloin tip roast
• 12 ounces best-quality white crab meat, carefully picked over
• 3 teaspoons minced shallots (about 1 large; divided)
• 1 teaspoon Dijon mustard
• 3 tablespoons chopped fresh tarragon or basil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon grated lemon zest
• 2 tablespoons mayonnaise
• 1/4 cup whipping cream
• 1/2 cup fine dry bread crumbs
• Pinch cayenne pepper or more to taste
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 cup chicken broth