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
Scale
- 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