Steak and Crab Cake Delight
A delicious combination of perfectly seared filet mignon and delicate crab cakes, all drizzled with a creamy lemon-garlic sauce.
Ingredients
For the Steak
- 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 lump crab (drained)
- 1 tablespoon almond flour (or substitute with all-purpose flour)
- 1 large egg (beaten)
- 1 large green onion (chopped)
- 1 clove garlic (minced)
- 1/2 teaspoon Creole or Old Bay seasoning
- 2 tablespoons olive oil (for frying)
For the Lemon-Garlic Cream Sauce
- 2 tablespoons unsalted butter
- 1 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
Preparation of Steak
- Allow the steaks to reach room temperature for about 15 minutes.
- Season the steaks generously with sea salt and black pepper.
- Heat a skillet over medium-high heat, add a tablespoon of olive oil, and place the steaks in the pan.
- Grill the steaks for about 3-4 minutes on each side to achieve the desired doneness.
- Once cooked, remove the steaks from the skillet and let them rest under foil for roughly 10 minutes.
Preparation of Crab Cakes
- In a mixing bowl, combine the lump crab meat, almond flour, beaten egg, chopped green onion, minced garlic, and Creole seasoning.
- Gently fold the ingredients together, being careful not to break up the crab too much.
- Form the mixture into small patties.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat and cook the crab cakes for about 3-4 minutes on each side until golden brown.
Preparation of 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 chopped shallots, sauté until softened and fragrant.
- Mix in the heavy whipping cream, lemon juice, and Dijon mustard. Whisk until smooth.
- If desired, add flour or arrowroot to thicken the sauce.
Assembly
- Place each crab cake atop the resting filet mignon.
- Drizzle generously with the lemon-garlic cream sauce.
Notes
For an extra touch of flavor, consider marinating the steak for a couple of hours. You can also chill the crab cakes in the refrigerator for at least 30 minutes before frying to maintain their shape.