I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Crab Cake & Steak Surf & Turf Stack Wth Crispy Shallots

Crab Cake & Steak Surf & Turf Stack Wth Crispy Shallots

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
1 tbsp. Brown Butter Ghee

For The Shallots (Recipe from Gjelina)

  1. Line a dish with paper towel
  2. Heat the olive oil in a small saucepan over medium-high heat
  3. Once the oil is warm, add shallots
  4. Cook, stirring frequently, until deep golden brown
  5. Using a slotted spoon, remove the shallots to your plate & let cool
  6. Store cooled shallots in an airtight container at room temp up to 3 days 
  7. Once cool, store the oil in the refrigerator up to 7 days

For The Crab Cakes:

  1. Preheat oven to 375°F
  2. Line a baking sheet with parchment paper
  3. Mix crab meat, lemon juice, old bay, egg, parsley, and almond flour in bowl
  4. Add Salt & Pepper
  5. Form uniform cakes
  6. 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:

  1. Add oil to a pan over medium heat
  2. Add crushed garlic & sauté until fragrant
  3.  Add mushrooms & sauté until almost cooked through
  4.  Add spinach & cook until wilted

For the Steak:

  1. Preheat your oven to 450° F
  2. Season evenly in kosher salt & pepper
  3. Heat a large cast-iron skillet over high heat
  4. Add olive oil to pan and swirl to coat
  5. Once hot, add your steak to the pan – do not move your steak!
  6. Sear for 3 minutes, flipping half way through
  7. Top steak with brown butter ghee and in oven for 3-5 min depending desired doneness
  8. Remove & allow to rest for 5 min
  9. Thinly slice steak

Top each crab cake with spinach & mushrooms, two thin slices of steak & crispy shallots

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