Crab Cake and Filet Surf-and-Turf Dinner

This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.

Serves: 4
Estimated time: 45 minutes

Ingredients

  • 4 NYPB crab cakes
  • 2 filet mignon steaks
  • Kosher salt and black pepper
  • 1 tablespoon neutral oil
  • 2 tablespoons butter
  • 1 lemon
  • Mixed greens or asparagus

Method

  1. Step 1: Heat the oven according to the crab cake package directions. Pat the filets dry and season.
  2. Step 2: Bake the crab cakes until browned and heated through.
  3. Step 3: Sear the filets in a hot skillet, turning to brown the sides; finish gently as needed.
  4. Step 4: Check each item with a thermometer, then rest the steaks for at least 3 minutes.
  5. Step 5: Serve one crab cake with each sliced filet, lemon, and a simple green vegetable.

Food-safety note

For food safety, cook fish and shellfish to 145°F, and reheat leftovers to 165°F.

Make it your own

Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.

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