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    Home » Main Course » Crab Cake Filet Mignon

    Published: Dec 10, 2019 · Modified: Dec 26, 2020 by Lisa Johnson

    Crab Cake Filet Mignon

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Image of Crab Cake topped Filet Mignon with lemon-garlic cream sauce on a bed of zucchini noodles with name graphic

    Have you been to Lonestar lately? I went last week and tried their latest special, the Crab Cake Filet Mignon and loved it! When that happens I know that I have to recreate it at home and share it with all of you. It is not an exact copy, more like my interpretation of their recipe that you can recreate at home as well.

    Crab Cake topped Filet Mignon on a bed of zucchini noodles

    My crab cake turned out much larger than theirs and I served mine on zucchini noodles instead of with a Loaded Baked Potato. The Lemon-Garlic Cream Sauce is also on the thin side, so I will include an option to thicken yours at home if you desire. I loved it just the way it turned out, but we all have different ideas about how we like our sauce!

    I am going to cut the crab cake portion of the recipe in half, so the images will not exactly match the recipe. Two normal sized crab cakes instead of three humongous cakes will cut down on calories and not overpower the filet! If you prefer a more equal crab cake to filet ratio go ahead and double the recipe. In my defense, their crab cakes were quite large...just not quite as large as mine are below, lol

    Looking down on a Crab Cake Filet Mignon topped with lemon-garlic cream sauce

    How to make Crab Cake Filet Mignon with Lemon-Garlic Cream Sauce:

    Fillets:

    Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.

    Heat a skillet over medium-high heat. Season the fillets with sea salt and black pepper - or seasoning of your choice. 

    Two filet mignon steaks and chopped shallot on a cutting board

    Add the oil to the hot skillet, then add the seasoned steaks.

    Grill the steaks, flipping every 3 to 4 minutes, until they reach your desired doneness. (See chart below)

    Place the seared filet in the oven to cook cookingwithcurls.com

    Remove from skillet, tent with foil and allow to rest for 10 minutes.

    Crab Cakes:

    Combine the lump crab, almond flour, garlic, egg , green onion and seasonings together in a large bowl.

    Lump crab and green onions in a bowl

    Divide the mixture into two portions and shape into patties.

    Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Add the crab cakes and cook until golden brown, 3 to 4 minutes.

    Three crab cakes in a non-stick frying pan

    Carefully flip the patties over and cook for an additional 3 to 4 minutes until golden brown.

    Place one on top of each filet.

    Crab Cake topped Filet Mignon on a bed of zucchini noodles

    Lemon-Garlic Cream Sauce:

    Melt butter in a small saucepan over medium-low heat. Add the minced garlic and shallots and cook until softened, about 5 to 7 minutes.

    A saucepan with melted butter, minced garlic and shallots

    Add the cream, mustard and lemon juice, whisk until smooth.

    Heavy cream added to the pan of melted butter, garlic and shallots

    Pour over the crab cakes and serve.

    Crab Cake Filet Mignon topped with Lemon-Garlic Cream Sauce over a bed of zucchini noodles

    Now wasn't that easy, and how impressive does that meal look? 

    COOKING TIMES FOR THE PERFECT FILET MIGNON:

       Rare              Medium Rare     Medium        Medium Well

    (120 – 130)            (130 – 140)             (140 – 150)          (150 – 160)

    1-inch thick:

    8 minutes          10 minutes             13 minutes        18 minutes

    1 1/4-inch thick:

    10 minutes         12 minutes            15 minutes         20 minutes

    1 3/4-inch thick:

    12 minutes          14 minutes           18 minutes         22 minutes

    2-inches thick:

    13 minutes            15 minutes         19 minutes         23 minutes

    Recipe Notes & Tips

    • My steaks were about 1.5 -inches thick, so I cooked them for 12 minutes...yes, still mooing!
    • The cooking times listed are GUIDELINES, but should be a good starting point.
    • Error on the side of under cooked, the meat will continue to cook while it rests.
    • The thickness of the steaks determines the cooking time, not the weight. Fell free to use smaller steaks (less ounces) if desired.
    • I use this Instant Read Thermometer on my steaks. 

    More delicious Surf and Turf recipes:

    • Beef Tenderloin with Tomato Butter Shrimp 
    • Steak Oscar 
    • Shrimp Scampi topped Filet Mignon 
    • Japanese Hibachi Steak and Salmon 
    • Perfect Filet Mignon for Two & Broiled Lobster Tails

    Enjoy!!

    Crab Cake topped Filet Mignon on a bed of zucchini noodles

    Crab Cake Filet Mignon

    Crab Cake Filet Mignon is the ultimate surf and turf meal that is sure to impress. It is the perfect dinner for two and not complicated to prepare!
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    Course: Main Course
    Cuisine: American
    Keyword: filet, beef, crab, seafood, cakes, lemon, garlic, sauce, date, dinner, two
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 2 Servings
    Calories: 1114kcal
    Author: Lisa Johnson

    Ingredients

    Fillets

    • 12 ounces filet mignon 2) 6-ounce tenderloins or substitute sirloin steaks
    • sea salt and black pepper to taste
    • 1 Tablespoon olive oil

    Crab Cakes

    • 6 ounce can lump crab drained
    • 1 Tablespoon almond flour or substitute all-purpose flour
    • 1 large egg beaten
    • 1 green onion chopped
    • 1 large clove garlic minced
    • ½ teaspoon creole or Old Bay seasoning
    • 2 Tablespoons olive oil for frying

    Lemon-Garlic Cream Sauce

    • 2 Tablespoons unsalted butter
    • 1 large clove garlic minced
    • 1 Tablespoon minced shallot
    • ½ cup heavy whipping cream
    • 1 Tablespoon lemon juice
    • 1 Tablespoon Dijon mustard
    • sea salt and black pepper to taste
    • ½ Tablespoon flour or arrowroot to thicken optional - whisk into the butter before adding the cream if using
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    Instructions

    Fillets

    • Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.
    • Heat a skillet over medium-high heat. Season the fillets with sea salt and black pepper – or seasoning of your choice. 
    • Add the oil to the hot skillet, then add the seasoned steaks.
    • Grill the steaks, flipping every 3 to 4 minutes, until they reach your desired doneness. (See chart below)
    • Remove from skillet, tent with foil and allow to rest for 10 minutes.

    Crab Cakes

    • Combine the lump crab, almond flour, garlic, egg , green onion and seasonings together in a large bowl.
    • Divide the mixture into two portions and shape into patties.
    • Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Add the crab cakes and cook until golden brown, 3 to 4 minutes.
    • Carefully flip the patties over and cook for an additional 3 to 4 minutes until golden brown.
    • Place one on top of each filet.

    Lemon-Garlic Cream Sauce

    • Melt butter in a small saucepan over medium-low heat. Add the minced garlic and shallots and cook until softened, about 5 to 7 minutes.
    • Add the cream, mustard and lemon juice, whisk until smooth.
    • Pour over the crab cakes and serve.

    Notes

    COOKING TIMES FOR THE PERFECT FILET MIGNON:

       Rare              Medium Rare     Medium        Medium Well
    (120 – 130)            (130 – 140)             (140 – 150)          (150 – 160)
    1-inch thick:
    8 minutes          10 minutes             13 minutes        18 minutes
    1 1/4-inch thick:
    10 minutes         12 minutes            15 minutes         20 minutes
    1 3/4-inch thick:
    12 minutes          14 minutes           18 minutes         22 minutes
    2-inches thick:
    13 minutes            15 minutes         19 minutes         23 minutes
    • My steaks were about 1.5 -inches thick, so I cooked them for 12 minutes…yes, still mooing!
    • The cooking times listed are GUIDELINES, but should be a good starting point.
    • Error on the side of under cooked, the meat will continue to cook while it rests.
    • The thickness of the steaks determines the cooking time, not the weight. Fell free to use smaller steaks (less ounces) if desired.

    Nutrition

    Calories: 1114kcal | Carbohydrates: 7g | Protein: 53g | Fat: 97g | Saturated Fat: 40g | Cholesterol: 372mg | Sodium: 947mg | Potassium: 774mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1684IU | Vitamin C: 11mg | Calcium: 113mg | Iron: 5mg
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    Reader Interactions

    Comments

    1. Jenn says

      December 11, 2019 at 9:06 am

      This recipe looks amazing! What is the filet sitting on in the photo? Looks like a bed of zucchini noodles.

      Reply
      • Lisa Johnson says

        December 17, 2019 at 9:57 am

        It is a bed of zucchini noodles, Jenn. 🙂

        Reply

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