Steak and Crab Cake Delight
A luxurious dish combining succulent filet mignon and crispy crab cakes in a luscious lemon-garlic cream sauce, perfect for impressing dinner guests.
Ingredients
For the Steaks
- 12 ounces filet mignon (2x 6-ounce tenderloins or substitute with sirloin steaks) Choose tender cuts for best results.
- Sea salt and black pepper to taste Generously season both sides.
- 1 Tablespoon olive oil For cooking the steaks.
For the Crab Cakes
- 6 ounces lump crab, drained Ensure it is high quality.
- 1 Tablespoon almond flour (or substitute with all-purpose flour) Used as a binder.
- 1 large egg, beaten Helps hold the crab cakes together.
- 1 large green onion, chopped
- 1 large clove garlic, minced
- 1/2 teaspoon Creole or Old Bay seasoning
- 2 Tablespoons olive oil for frying For cooking the crab cakes.
For the Lemon-Garlic Cream Sauce
- 2 Tablespoons unsalted butter
- 1 large clove garlic, minced
- 1 Tablespoon minced shallot
- 1/2 cup heavy whipping cream
- 1 Tablespoon lemon juice
- 1 Tablespoon Dijon mustard
- Sea salt and black pepper to taste
- 1/2 Tablespoon flour or arrowroot (optional, to thicken) Whisk into the butter before adding cream.
Instructions
Prepare the Steaks
- Allow your steaks to reach room temperature for 15 minutes.
- Season both sides generously with sea salt and freshly cracked black pepper.
- Heat a skillet over medium-high heat and drizzle in the olive oil.
- Add the steaks and grill them, flipping every 3-4 minutes until they reach your desired doneness (about 5-7 minutes for medium-rare).
- Let your steaks rest under a foil tent for about 10 minutes.
Make the Crab Cakes
- In a mixing bowl, combine the lump crab, almond flour, beaten egg, chopped green onion, minced garlic, and seasoning. Mix gently.
- Shape the mixture into patties, about 2-3 inches in diameter.
- In a separate skillet, heat olive oil over medium-high heat.
- Cook the crab patties until golden brown and crispy, typically about 3-4 minutes per side.
Prepare the Lemon-Garlic Cream Sauce
- In a saucepan, melt the unsalted butter over medium heat.
- Add the minced garlic and shallots, sautéing until aromatic, about 2-3 minutes.
- Pour in the heavy whipping cream, whisk in the Dijon mustard and lemon juice, then season with salt and pepper.
- For a thicker sauce, add the optional flour or arrowroot and whisk until smooth.
Assemble the Dish
- Serve the steaks on plates, topped with the crab cakes and drizzled with the cream sauce.
Notes
Tip: Add a pinch of cayenne pepper for extra flavor. Pre-made crab cakes can save time. Experiment with different herbs for garnish.