Steak & Cake Recipe
wood-grilled aged filet mignon, béarnaise butter, lump maryland crab cake, remoulade
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Crab Cakes
In a mixing bowl, combine lump crab meat, crushed crackers, mayonnaise, Dijon mustard, Worcestershire sauce, egg, chopped parsley, salt, and black pepper. Gently mix until just combined.
Form and Chill the Cakes
Shape the mixture into small patties. Place them on a baking sheet and refrigerate for at least 30 minutes to firm up.
Cook the Crab Cakes
In a skillet, heat some oil over medium heat. Add the chilled crab cakes and cook for about 4-5 minutes on each side until golden brown and heated through.
Serve
Plate the grilled filet mignon topped with béarnaise butter alongside the crab cakes. Serve with remoulade sauce on the side.
