Filets with Crabmeat Crust

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   ["Preheat a grill to high.", "Preheat the oven to 450 degrees F.", "Season the filets with 2 teaspoons Essence, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper.", "Mark the steaks on the grill, searing fully on both sides.", "Transfer to a small sheet pan and set aside.", "Heat the olive oil in a medium skillet over medium-high heat.", "Add the onions, bell peppers, celery, remaining 1/4 teaspoon Essence, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.", "Add 1 tablespoon of the parsley and the green onions and cook until wilted, about 1 minute.", "Remove from the heat.", "Place the crabmeat in a medium bowl and add the cooked vegetables.", "Add the mayonnaise and bread crumbs and stir gently to combine.", "Evenly divide the crabmeat between the steaks, allowing about 1/4 cup for each steak.", "Pack the crabmeat on top of each steak, gently molding to the steak's shape to create a crust.", "Place in oven and cook for 10 minutes for medium-rare.", "Garnish with remaining 1 tablespoon parsley and serve.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.