Steak and Crab Cake Delight
A culinary masterpiece combining filet mignon and crab cakes, topped with a rich lemon-garlic sauce, perfect for special occasions.
Ingredients
For the steaks
- 12 ounces filet mignon (2x 6-ounce tenderloins or substitute with sirloin steaks)
- Sea salt and black pepper to taste
- 1 Tablespoon olive oil
For the crab cakes
- 6 ounces can of lump crab, drained Use fresh crab for best flavor.
- 1 Tablespoon almond flour (or substitute with all-purpose flour)
- 1 large egg, beaten
- 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 the lemon-garlic salsa
- 2 Tablespoons unsalted butter
- 1 large clove garlic, minced (for the sauce)
- 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 the cream.
Instructions
Preparing the Fillets
- Allow the steaks to reach room temperature for about 15 minutes.
- Season both sides of the filet mignon with sea salt and black pepper.
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
- Grill the steaks, flipping every 3-4 minutes until desired doneness is achieved.
- Let the steaks rest under a foil tent for about 10 minutes.
Preparing the Crab Cakes
- In a mixing bowl, gently combine the lump crab meat, almond flour, beaten egg, chopped green onion, minced garlic, and Creole seasoning.
- Form the mixture into small patties.
- Heat a skillet over medium-high heat with 2 tablespoons of olive oil and cook the patties until golden brown, about 3-4 minutes per side.
- Place the cooked crab cakes atop the resting steaks.
Making the Lemon-Garlic Cream Sauce
- In the same skillet used for the crab cakes, melt 2 tablespoons of unsalted butter over medium heat.
- Add the minced garlic and shallot, cooking until softened, about 2 minutes.
- Slowly pour in 1/2 cup of heavy whipping cream while whisking continuously.
- Add the lemon juice and Dijon mustard, whisking until fully combined.
- If a thicker sauce is desired, whisk in 1/2 tablespoon of flour or arrowroot.
- Season with sea salt and black pepper to taste, and pour generously over each crab cake.
Notes
Use fresh crab for better flavor and consider adding cayenne for heat. Remember to rest the steak for tender meat.