Steaks with Sherried Crab Cream
Indulge in the ultimate surf-and-turf experience with this luxurious recipe for Steaks with Sherried Crab Cream. Featuring perfectly seared filet mignon or ribeye steaks, this dish is elevated by a rich, velvety cream sauce infused with dry sherry, garlic, and shallots. Folded into the sauce is tender lump crabmeat, fresh parsley, and a splash of lemon juice for a burst of brightness. This quick and elegant meal, ready in under 45 minutes, is perfect for a special occasion or a gourmet dinner at home. Serve these succulent steaks topped with the decadent crab cream sauce for an unforgettable dining experience that will have everyone coming back for seconds. Perfectly cooked steak, creamy crab sauce, and a touch of refined sherry—this recipe has it all!
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Recipe Information
Ingredients
- 4 pieces filet mignon or ribeye steaks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces lump crabmeat
- 0.5 cup dry sherry
- 1 cup heavy cream
- 2 cloves garlic
- 1 small (minced) shallot
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon lemon juice
Instructions
Remove steaks from the refrigerator and let them sit at room temperature for 20 minutes.
Season both sides of the steaks with salt and black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Sear steaks for 3-4 minutes on each side for medium-rare, or adjust according to desired doneness. Remove steaks from the skillet, cover with foil, and let them rest.
In the same skillet, add 2 tablespoons of butter and melt over medium heat.
Add minced shallot and garlic to the skillet and sauté until fragrant, about 2 minutes.
Pour in the dry sherry, deglazing the skillet by scraping up the browned bits. Let the sherry reduce by half, about 2-3 minutes.
Lower the heat and stir in the heavy cream. Simmer gently until slightly thickened, about 5 minutes.
Fold in the lump crabmeat, fresh parsley, and lemon juice. Cook for an additional 2-3 minutes, ensuring the crab is warmed through.
Taste the sauce and adjust seasoning with salt and black pepper if needed.
Plate each steak and generously spoon the sherried crab cream over the top.
Garnish with additional chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5254 mg | 228% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 244 mg | 19% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2282 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
