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Steak and Crab Cake Delight

Indulge in Steak and Crab Cake Delight Tonight finished dish
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This luxurious dish combines succulent steak with savory crab cakes, all topped with a rich and creamy lemon-garlic sauce. It’s perfect for an elegant dinner at home.

Ingredients

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  • Sea salt and black pepper, to taste
  • 1 tablespoon olive oil (for steak)
  • 12 ounces filet mignon (2x 6-ounce tenderloins or substitute with sirloin steaks)
  • 1 tablespoon almond flour (or substitute with all-purpose flour)
  • 1 large clove garlic, minced (for crab cakes)
  • ½ teaspoon Creole or Old Bay seasoning
  • 1 large egg, beaten
  • 6-ounce can of lump crab, drained
  • 2 tablespoons olive oil, for frying crab cakes
  • 1 green onion, chopped
  • 1 tablespoon lemon juice
  • ½ tablespoon flour or arrowroot (optional, to thicken)
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 large clove garlic, minced (for sauce)
  • ½ cup heavy whipping cream
  • 1 tablespoon minced shallot

Instructions

  1. Allow the steaks to reach room temperature for 15 minutes. Season with sea salt and black pepper. Heat a skillet over medium-high heat, add olive oil, and cook the steaks, flipping every 3-4 minutes until desired doneness. Remove from heat and let rest under foil for 10 minutes.
  2. In a bowl, mix lump crab, almond flour, beaten egg, chopped green onion, minced garlic, and Creole seasoning. Form into patties. Heat olive oil in a skillet over medium-high heat and cook crab cakes until golden brown on both sides, about 3-4 minutes per side. Place one crab cake atop each rested steak.
  3. In a small saucepan, melt butter over medium heat. Add minced garlic and shallot, cooking until softened. Stir in flour or arrowroot if using, then add heavy cream, Dijon mustard, and lemon juice. Whisk until smooth and slightly thickened. Season with sea salt and black pepper to taste. Pour sauce over crab cakes.

Nutrition

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