Crab Cake & Filet Mignon Recipe

Prepare mixture

In a large bowl combine mayonnaise, Dijon, Worcestershire sauce, egg, chopped parsley, sliced green onion, Old Bay, lemon zest, lemon juice, salt, and pepper. Mix until combined.

Gently fold in the lump crab meat and 3/4 cup of panko breadcrumbs. Fold just until combined, preserving lumps of crab. If mixture seems too loose, add remaining 1/4 cup panko a tablespoon at a time; it should hold together when formed but not be dry.

Portion the mixture into four equal cakes (about 3–3.5 ounces each). Press gently into 3/4- to 1-inch-thick patties. Place on a parchment-lined tray and refrigerate for at least 20 minutes to firm (up to 1 hour). Chilling helps them hold their shape when cooking.

Cook crab cakes

Heat a large skillet over medium-high. Add 1 tablespoon neutral oil and 1 tablespoon butter. When butter foams, add crab cakes (do not overcrowd; cook in batches if necessary). Cook 3–4 minutes per side until golden brown and crisp, spooning hot butter over tops once or twice. Alternatively, to broil: place on a baking sheet, brush tops lightly with melted butter, broil 4–6 inches from heat 3–5 minutes per side until browned, watching closely. Transfer to a warm plate and keep loosely tented while finishing other components.

Pat steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let rest at room temperature 20–30 minutes (can coincide with crab cake chilling and potato start).

Preheat oven to 400°F (200°C) if you prefer finishing in oven for thicker steaks. Heat a heavy ovenproof skillet (cast iron preferred) over high heat until very hot. Add 1 teaspoon neutral oil and swirl to coat.

Sear steaks 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium-high, add 1 tablespoon butter and the herb sprigs. Tilt pan and spoon melted butter over steaks repeatedly for 30–60 seconds to baste and develop flavor.

If steaks are 1.5–2 inches thick and you want medium-rare, transfer skillet to preheated oven for 3–5 minutes, or continue cooking on stovetop while monitoring temperature. Use an instant-read thermometer: 125–128°F (52–53°C) for medium-rare. Adjust time for desired doneness.

Remove steaks to a cutting board, tent loosely with foil and rest 5–7 minutes before serving to allow juices to redistribute. While resting, finish mushrooms and reheat crab cakes if needed.

Place potato cubes and optional garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes.

Drain potatoes and garlic well, return to warm pot over low heat for 30 seconds to evaporate excess moisture. Remove from heat.

Mash potatoes using a potato masher or ricer. Add 3 tablespoons butter, warmed milk or half-and-half, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until smooth and creamy. Taste and adjust seasoning. Keep warm until plating.

Preheat oven to 425°F (220°C) if roasting. Toss halved mushrooms, olive oil, 1 tablespoon butter (melted), chopped shallot (if using), thyme leaves, salt, and pepper in a bowl until evenly coated.

Spread mushrooms in a single layer on a rimmed baking sheet. Roast 12–18 minutes, stirring once halfway, until deeply browned and caramelized at edges. If you prefer stovetop, heat a skillet over medium-high, add a little oil and butter, cook mushrooms without overcrowding until deeply browned, then add shallot for the last 1–2 minutes and finish with thyme.

Taste and adjust seasoning. Keep warm.

Reheat crab cakes briefly in a 350°F (175°C) oven for 4–6 minutes if needed, or crisp in a skillet 1–2 minutes per side. Slice or rest filets and plate.

Place a scoop of mashed potatoes on each plate, arrange roasted mushrooms beside them. Position a crab cake and a filet mignon on each plate. Spoon any steak resting juices or a small knob of butter over the steaks. Garnish with chopped parsley and serve with lemon wedges for the crab cakes.

Suggested serve: medium-rare filets, warm crab cakes, creamy mashed potatoes and caramelized mushrooms. Enjoy immediately.