Steak and Crab Cake Delight with Creamy Lemon-Garlic Sauce

Experience the perfect blend of land and sea with this luxurious Steak and Crab Cake Delight. Tender filet mignon is topped with golden crab cakes and drizzled with a rich, tangy lemon-garlic cream sauce. It’s the kind of dish you’d expect in a high-end restaurant — but now, you can recreate it right in your own kitchen.

Why You’ll Love This Recipe

• Surf and Turf at Its Best: Combines the juicy flavor of perfectly seared steak with the delicate texture of crab cakes.
• Restaurant-Quality at Home: Impress your guests or treat yourself to a fine-dining experience without leaving your house.
• Creamy Garlic-Lemon Sauce: The sauce ties everything together with its buttery richness and citrus brightness.
• Quick Yet Elegant: Ready in under an hour, this meal looks and tastes like it took all day.

Ingredients

For the Steaks:

• 12 ounces filet mignon (two 6-ounce tenderloins, or substitute with sirloin steaks)
• Sea salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil

For the Crab Cakes:

• 6-ounce can of lump crab meat, drained well
• 1 tablespoon almond flour (or use all-purpose flour)
• 1 large egg, beaten
• 1 green onion, finely chopped
• 1 garlic clove, minced
• ½ teaspoon Creole or Old Bay seasoning
• 2 tablespoons olive oil for pan-frying

For the Lemon-Garlic Cream Sauce:

• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 tablespoon minced shallot
• ½ cup heavy cream
• 1 tablespoon lemon juice (fresh is best)
• 1 tablespoon Dijon mustard
• Sea salt and pepper, to taste
• Optional: ½ tablespoon flour or arrowroot (to thicken — mix into butter before adding the cream)

Step-by-Step Instructions

1. Prepare the Steaks:

1. Let steaks sit at room temperature for 15 minutes.
2. Pat dry with paper towels and season both sides with sea salt and black pepper.
3. Heat olive oil in a heavy skillet over medium-high heat.
4. Sear the steaks for 3-4 minutes per side, or to desired doneness (use a thermometer for precision: 130°F for medium-rare).
5. Transfer steaks to a plate, tent with foil, and let them rest for 10 minutes.

2. Make the Crab Cakes:

1. In a bowl, combine crab meat, flour, beaten egg, green onion, garlic, and seasoning.
2. Mix gently and form into two equal-sized patties.
3. Heat olive oil in a skillet over medium-high heat.
4. Fry crab cakes for 3-4 minutes per side, until golden and crispy.
5. Place one crab cake on top of each rested steak.

3. Prepare the Creamy Lemon-Garlic Sauce:

1. In a small saucepan, melt butter over medium heat.
2. Add garlic and shallots, sauté until soft and fragrant (about 2 minutes).
3. Stir in the heavy cream, Dijon mustard, and lemon juice.
4. Simmer gently, whisking occasionally, until slightly thickened (3–5 minutes).
5. Season with salt and pepper to taste.
6. Optional: For a thicker sauce, whisk in flour or arrowroot at the beginning with the butter.
7. Pour the sauce generously over the crab-topped steaks.

Serving Tips

• Serve alongside roasted asparagus, mashed potatoes, or sautéed green beans.
• Garnish with fresh parsley, lemon zest, or a drizzle of olive oil for added elegance.
• A chilled glass of white wine or sparkling water with lemon complements this dish perfectly.

Nutrition Facts (per serving)

• Calories: ~650 kcal
• Protein: ~45g
• Fat: ~42g
• Carbs: ~8g
• Serving Size: Serves 2

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Whether you’re planning a date night or just treating yourself to something special, this Steak and Crab Cake Delight is sure to impress. Don’t forget to snap a photo and share it — this dish deserves the spotlight! Reuben Bake with Layers of Corned Beef