Steak and Crab Cake Delight
Steak and Crab Cake Delight combines the rich, savory flavors of tender steak with luscious, sweet crab cakes, creating a mouthwatering experience that tantalizes the taste buds. This dish brings an elegant dining experience right to your table, perfect for special occasions or a cozy family dinner. The succulent filet mignon pairs beautifully with crispy crab cakes, and when drizzled with a creamy lemon-garlic sauce, it elevates the meal to a whole new level. Worth making for any seafood and steak lover, this recipe is a perfect balance of textures and flavors that will leave everyone wanting more.
Why You’ll Love This Recipe
One of the standout features of this recipe is its ease of preparation. With just a few ingredients and simple steps, this dish is accessible for cooks of all skill levels. It’s also family-friendly, making it an excellent choice for busy weeknights or when you have guests. Despite its gourmet appearance, the recipe can be a quick affair when you use quality ingredients. Additionally, the minimal ingredient list ensures that everything comes together smoothly, allowing you to spend more time enjoying the meal rather than stressing in the kitchen.
Ingredients for Steak and Crab Cake Delight
- 12 ounces filet mignon (2 x 6-ounce tenderloins or substitute with sirloin steaks)
- Sea salt and black pepper to taste
- 1 tablespoon olive oil
- 1 (6-ounce) can of lump crab, drained
- 1 tablespoon almond flour (or substitute with all-purpose flour)
- 1 large egg, beaten
- 1 green onion, chopped
- 1 large clove garlic, minced
- 1/2 teaspoon Creole or Old Bay seasoning
- 2 tablespoons olive oil for frying
- 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 the cream)
Step-by-Step Directions
Fillets: Start by allowing the steaks to come to room temperature for about 15 minutes. This ensures an even cook. Generously season the steaks with sea salt and black pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once hot, carefully place the steaks in the skillet and grill, flipping every 3-4 minutes until they reach your desired level of doneness. Once cooked, remove them from the skillet and let them rest under foil for about 10 minutes.
Crab Cakes: In a mixing bowl, combine the lump crab meat, almond flour (or all-purpose flour), beaten egg, chopped green onion, minced garlic, and seasoning. Gently mix until everything is well combined. Form the mixture into patties, careful not to overwork the crab. In another skillet, heat a couple of tablespoons of olive oil over medium-high heat. Cook the crab cakes until they turn golden brown and crispy, about 3-4 minutes on each side. Once cooked, place each crab cake atop a filet.
Lemon-Garlic Cream Sauce: For the sauce, melt 2 tablespoons of butter in the same skillet. Add minced garlic and shallots, cooking until softened and fragrant. Stir in the heavy whipping cream, Dijon mustard, and lemon juice, whisking constantly until the mixture is smooth. Season with salt and pepper to taste. If you like a thicker sauce, whisk in the flour or arrowroot at this stage. Pour the velvety sauce over the crab cakes for a perfect finish.
Tips & Tricks
To elevate your Steak and Crab Cake Delight, try using fresh crab if available; it makes a big difference in taste. Key to perfect steaks is allowing them to rest post-cooking; this helps juices redistribute for a more tender bite. Consider garnishing the dish with freshly chopped herbs, such as parsley or chives, to add a pop of color and freshness. Experiment with different spices in the crab cakes for an extra kick; a dash of cayenne or some fresh dill can add an exciting twist.
Serving Suggestions & Pairings
Serve your Steak and Crab Cake Delight with a light side salad of mixed greens dressed in a citrus vinaigrette to balance the richness of the dish. Roasted asparagus or sautéed spinach can add both color and nutrition to your plate. This dish pairs beautifully with a side of mashed potatoes or fluffy rice, allowing the creamy sauce to complement each bite. For drinks, opt for sparkling water with a slice of lemon or a refreshing iced tea to cleanse the palate between those rich flavors.
Nutritional Information
This dish is rich in protein from both the steak and crab, making it filling and satisfying. A typical serving of Steak and Crab Cake Delight is estimated to contain approximately 600-700 calories, depending on portion sizes and any additional sides added. Beyond calories, it offers a good balance of healthy fats from the olive oil and butter, as well as essential vitamins and minerals from the crab meat and fresh herbs. While it’s delightful to indulge, consider this dish as an occasional treat given the richness of cream and butter.
Storing Tips & Variations for Steak and Crab Cake Delight
If you find yourself with leftovers, the good news is that both steak and crab cakes can be stored! Keep them in an airtight container and refrigerate. They should be consumed within 2-3 days. For reheating, a quick skillet method works best to maintain crispness in the crab cakes. You can also make this dish lighter by substituting the heavy cream in the sauce with a lighter alternative, such as Greek yogurt, for a tangy twist. Feel free to add vegetables like diced bell peppers or sweet corn to the crab cake mixture for a creative variation.
Conclusion for Steak and Crab Cake Delight
Steak and Crab Cake Delight is more than just a meal; it’s an experience that brings together the best of both worlds—land and sea. With easy preparation and a tantalizing flavor combination, there’s no reason not to try this exquisite dish at home. Gather your ingredients and indulge in the culinary delight that will impress family and friends alike. Dive into this recipe today, and prepare to savor every bite!
FAQs
1. Can I use frozen crab meat?
Yes, you can use frozen crab meat; just be sure to thaw it completely and drain any excess water before use.
2. What can I substitute for filet mignon?
Sirloin steaks or ribeye can be great substitutes. They will have a slightly different texture, but still taste delicious!
3. How can I make the crab cakes gluten-free?
Simply substitute the almond flour with a gluten-free flour blend to keep your dish gluten-free.
4. Can I prepare the crab cakes ahead of time?
Absolutely! You can prepare the crab cakes and keep them in the fridge for a few hours before frying them on the day you plan to serve them.
5. What sides go well with this dish?
Some great sides include roasted vegetables, a fresh salad, or creamy mashed potatoes, which perfectly complement the richness of the entree.
Steak and Crab Cake Delight
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A mouthwatering combination of tender steak and sweet crab cakes topped with a creamy lemon-garlic sauce, perfect for special occasions or family dinners.
Ingredients
- 12 ounces filet mignon (2 x 6-ounce tenderloins or substitute with sirloin steaks)
- Sea salt and black pepper to taste
- 1 tablespoon olive oil
- 1 (6-ounce) can of lump crab, drained
- 1 tablespoon almond flour (or substitute with all-purpose flour)
- 1 large egg, beaten
- 1 green onion, chopped
- 1 large clove garlic, minced
- 1/2 teaspoon Creole or Old Bay seasoning
- 2 tablespoons olive oil for frying
- 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)
Instructions
- Start by allowing the steaks to come to room temperature for about 15 minutes. Generously season the steaks with sea salt and black pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once hot, carefully place the steaks in the skillet and grill, flipping every 3-4 minutes until they reach your desired level of doneness. Once cooked, remove them from the skillet and let them rest under foil for about 10 minutes.
- In a mixing bowl, combine the lump crab meat, almond flour (or all-purpose flour), beaten egg, chopped green onion, minced garlic, and seasoning. Gently mix until everything is well combined. Form the mixture into patties, careful not to overwork the crab. In another skillet, heat a couple of tablespoons of olive oil over medium-high heat. Cook the crab cakes until they turn golden brown and crispy, about 3-4 minutes on each side. Once cooked, place each crab cake atop a filet.
- For the sauce, melt 2 tablespoons of butter in the same skillet. Add minced garlic and shallots, cooking until softened and fragrant. Stir in the heavy whipping cream, Dijon mustard, and lemon juice, whisking constantly until the mixture is smooth. Season with salt and pepper to taste. If you like a thicker sauce, whisk in the flour or arrowroot at this stage. Pour the velvety sauce over the crab cakes for a perfect finish.
Notes
To elevate your dish, try using fresh crab if available. Allowing the steaks to rest post-cooking will help juices redistribute for tenderness. Garnish with freshly chopped herbs for added freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 1g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg
