Well, this was again a "freezer" meal. I had 4 small sirloin steaks, and crab meat I had picked from the 14 leftover blue crabs from our 4th of July crab feast. I was originally going to make a crabmeat topping for the steaks, but it turned out that I had more crabmeat than I thought, so I made 4 crabcakes. Here is the recipe:
Friday Night Surf & Turf
Surf (Crab Cakes):
4 scallions, finely chopped
1/4 cup mayonnaise
1 egg
dash Tabasco sauce
salt & white pepper (to taste - about 1/8 tsp each)
1/2 lb crabmeat
Panko bread crumbs (for coating crabcakes)
Butter & canola oil for frying
Mix first 5 ingredients in a small bowl. Fold in crabmeat. Shape into 4 patties, coat in panko crumbs, store in refrigerator (uncovered) for at least 30 ( and up to 90) minutes.
In non-stick skillet, melt a Tbsp of butter with a Tbsp of canola oil, over medium heat. Saute crabcakes until golden, flip over and fry other side until golden. This should take about 8-10 minutes.
Turf (Steaks):
4 small (4-6 oz.) sirloin steaks (you could use filet mignons if you have them and want to splurge) Seasoning salt or steak seasoning
Butter & canola oil for pan-broiling
Remove the steaks from the refrigerator about 20-30 minutes before cooking. Season with a nice seasoned salt or steak seasoning blend. At the same time you start cooking the crabcakes, heat a cast iron or stainless steel skillet over high heat. Add some butter and some canola oil to smoking, then add the steaks to sear. Sear for 2-3 minutes on one side, flip over for another 1-2 minutes on the other side. Remove from pan and allow to rest while crabcakes finish.
I served these with frozen stuffed baked potatoes from Omaha Steaks (shameless plug here) and fresh sliced tomatoes from the farmer's market.
Delicious meal, well received!
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