Steak and Crab Cake Delight
A rich and flavorful dish combining juicy steak with sweet lump crab cakes, all topped with a creamy lemon-garlic sauce. Perfect for special occasions or a fancy dinner at home.
Ingredients
For the Steak
- 12 ounces filet mignon (two 6-ounce tenderloins; sirloin can be used as a substitute)
- Sea salt and black pepper, to taste For seasoning
- 1 tablespoon olive oil For cooking the steak
For the Crab Cakes
- 1 can (6-ounce) lump crab, drained Provides sweetness
- 1 tablespoon almond flour (or all-purpose flour, if preferred)
- 1 large egg, beaten Binding agent
- 1 large green onion, chopped For crunch
- 1 clove garlic, minced Enhances flavor
- ½ teaspoon Creole or Old Bay seasoning For spice
- 2 tablespoons olive oil for frying
For the Lemon-Garlic Sauce
- 2 tablespoons unsalted butter For richness
- 1 clove garlic, minced again
- 1 tablespoon minced shallot For aroma
- ½ cup heavy whipping cream For texture
- 1 tablespoon lemon juice Brightens the dish
- 1 tablespoon Dijon mustard Adds depth
- Sea salt and black pepper to taste For seasoning
- ½ tablespoon flour or arrowroot (optional) To thicken sauce
Instructions
Fillets
- Let the steaks reach room temperature for about 15 minutes. Season with sea salt and black pepper.
- Heat a skillet over medium-high heat, add olive oil, then add the steaks.
- Grill the steaks by flipping every 3-4 minutes until desired doneness, usually around 5-8 minutes total.
- Once cooked, let the steaks rest covered with foil for about 10 minutes.
Crab Cakes
- In a mixing bowl, combine the drained lump crab, almond flour, beaten egg, chopped green onion, minced garlic, and Creole seasoning.
- Gently mix until just combined, being careful not to break up the crab too much. Form into small patties.
- In a separate skillet, heat olive oil over medium-high. Carefully place patties in skillet.
- Cook each side until golden brown, roughly 3-4 minutes per side. Set crab cakes atop each rested steak.
Lemon-Garlic Cream Sauce
- In the same skillet used for crab cakes, melt butter over medium heat. Add minced garlic and shallots, cooking until softened.
- Pour in the heavy cream, stirring to combine. Add lemon juice and Dijon mustard, whisk until smooth.
- If using, add the optional flour or arrowroot, whisk continuously until desired consistency. Pour sauce over crab cakes on each steak.
Notes
For extra crispy crab cakes, chill the patties for about 30 minutes before frying. Good seasoning enhances the steak's natural flavor. You can prepare the crab cakes and sauce ahead of time and reheat gently before serving.