Crab Cake & Steak Surf & Turf Stack Wth Crispy Shallots
Ingredients:
For The Shallots:
2 Cups EVOO
5 Shallots, thinly sliced
For The Crab Cakes:
1 16oz. can Jumbo Lump Crab Meat
1 Lemon, juiced
1-2 tsp. Old Bay Seasoning
1 Large Egg
1/4 cup Italian Parsley, chopped
1/4 cup Almond Flour
Salt & Pepper
For The Spinach & Mushrooms:
2 Cups Baby Spinach
1 Cup Sliced Mushrooms
2 Garlic Cloves, crushed
2 Tbsp. Shallot Oil
For The Steak:
12 oz. NY Strip Steak, room temp
Kosher Salt & Pepper
EVOO
1 tbsp. Brown Butter Ghee
Instructions:
For The Shallots (Recipe from Gjelina)
- Line a dish with paper towel
- Heat the olive oil in a small saucepan over medium-high heat
- Once the oil is warm, add shallots
- Cook, stirring frequently, until deep golden brown
- Using a slotted spoon, remove the shallots to your plate & let cool
- Store cooled shallots in an airtight container at room temp up to 3 days
- Once cool, store the oil in the refrigerator up to 7 days
For The Crab Cakes:
- Preheat oven to 375°F
- Line a baking sheet with parchment paper
- Mix crab meat, lemon juice, old bay, egg, parsley, and almond flour in bowl
- Add Salt & Pepper
- Form uniform cakes
- Bake for 15 min, then carefully flip and bake for another 10-15. Note: there's not much holding these together, so be gentle
For The Spinach & Mushroom:
- Add oil to a pan over medium heat
- Add crushed garlic & sauté until fragrant
- Add mushrooms & sauté until almost cooked through
- Add spinach & cook until wilted
For the Steak:
- Preheat your oven to 450° F
- Season evenly in kosher salt & pepper
- Heat a large cast-iron skillet over high heat
- Add olive oil to pan and swirl to coat
- Once hot, add your steak to the pan – do not move your steak!
- Sear for 3 minutes, flipping half way through
- Top steak with brown butter ghee and in oven for 3-5 min depending desired doneness
- Remove & allow to rest for 5 min
- Thinly slice steak
Assembly:
Top each crab cake with spinach & mushrooms, two thin slices of steak & crispy shallots
