Go Back

Steak and Crab Cake

A delightful recipe that combines juicy ribeye steak with savory crab cakes, perfect for impressing family and friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 pound ribeye steak (or your favorite cut) Seasoned with salt and pepper.
  • 1 tablespoon olive oil For cooking the steak.
  • Salt and pepper To taste.
For the Crab Cakes
  • 1 pound lump crab meat
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 small onion, finely chopped
  • 1 tablespoon mustard (Dijon works wonders!)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning For added flavor.
  • 1 large egg, beaten
  • Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Season the ribeye steak with salt and pepper. Heat olive oil in a skillet over medium-high heat.
  2. Add the steak to the skillet and cook to your desired doneness, about 4-5 minutes on each side for medium-rare. Set aside to rest.
Making Crab Cakes
  1. In a large mixing bowl, combine lump crab meat, breadcrumbs, mayonnaise, chopped onion, mustard, Worcestershire sauce, Old Bay seasoning, and beaten egg.
  2. Gently mix until just combined, being careful to retain lumps of crab.
  3. With wet hands, form the mixture into patties about the size of your palm.
Cooking Crab Cakes
  1. In the same skillet, add a little more olive oil if necessary and reduce the heat to medium.
  2. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and crispy.
Serving
  1. Slice the steak against the grain and arrange it next to the crab cakes on a plate.
  2. Garnish with fresh parsley and serve.

Notes

For a touch of extra flavor, a squeeze of lemon juice over the steak enhances the dish. Leftovers can be stored in an airtight container in the fridge for up to two days.