This is a lovely combination of crab and beef filet. The flavors blend together well and was a real treat tonight. You can certainly use fresh crab, but all I had was the canned, but it turned out well anyway, IMHO. Hope you will give it a try.
- 2 (6 -8 ounce) filet of beef, about 6-8 oz. each and 1 1/2 inch thick
- 1 -2 tablespoon extra virgin olive oil
- kosher salt & freshly ground black pepper
- 2 (6 ounce) canswhite crabmeat, drained (or lump crab meat)
- 1⁄4 cup Italian breadcrumbs
- 1 large egg
- 1⁄2-3⁄4 teaspoon Old Bay Seasoning
- vegetable oil, for frying the crab cake
- 1 tablespoon butter
- 1 small onion, sliced thin
- 1 cup heavy cream
- 1 pinch salt & pepper, to taste
- 1 pinch cayenne pepper (optional)
- Bring the filets to room temperature and brush with the olive oil.
- Sprinkle with the salt and pepper.
- In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
- Make 2 crab cakes and refrigerate for 30 minutes.
- Melt butter in a medium sauce pan over medium high heat.
- Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
- Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
- Season the sauce with salt and pepper and a little cayenne pepper if using.
- Heat grill to high heat.
- Coat the grade with vegetable oil.
- Grill steaks on high for about 5 minutes on each side or to your desired doneness.
- Let stand 5 minutes before serving.
- Meanwhile, in a medium skillet add enough vegetable oil to fry crab cake over medium high heat (be sure your oil is hot before adding the cakes).
- Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
- For assembly top each steak with a crab cake and coat with the onion sauce.