Steaks With Sherried Crab Cream Recipes

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STEAKS WITH SHERRIED CRAB CREAM



Steaks With Sherried Crab Cream image

I fix this every Christmas. It's not just for special occasions, because it tastes so good you'll want it anytime. Easy to fix, delicious to eat. I cannot remember where the recipe originated, but I found it in a newspaper long ago. My clipping got so frayed that I typed it up so that I wouldn't lose it forever.

Provided by The Big Cheese

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup butter
2 large eggs
1/2 cup heavy whipping cream
1 tablespoon sherry wine (not cooking sherry)
1 tablespoon olive oil
4 boneless beef steaks, cut of choice (about one pound total, see note)
6 ounces pasteurized jumbo lump crab meat
1 tablespoon fresh lemon juice

Steps:

  • Place the butter in a 2 cup glass measure and microwave uncovered at high until almost melted, about 45 seconds. Meanwhile, separate the eggs yolks into a small dish and reserve the whites for another use. Beat the yolks well with a fork. Remove the butter from the microwave and stir until completely melted.
  • Stir the yolks, cream and sherry into the butter. Microwave the mixture at high, uncovered, for 1 minute and 15 seconds, stirring every 15 seconds with a fork. When done, the sauce will be slightly thick and will register 140 degrees on an instant-read thermometer. Do not overcook or the sauce will curdle. Remove the sauce from the microwave, cover with plastic wrap, and set aside.
  • To cook the steaks (see note) heat the oil in a 12-inch nonstick skillet at medium-high. Add the steaks and begin to cook until they reach the desired degree of doneness, turning halfway through cooking. NOTE: I use 4 ounce, 1-1/2 inch thick filet mignons to medium rare, 5 to 6 minutes per side.
  • While the steaks cook, drain the crab meat and add it to the reserved sauce. Add the lemon juice and stir well. When the steaks are almost done, warm the sauce in the microwave, uncovered, on high for about 1 minute, stirring at 30 seconds.
  • To serve, pour about 2/3 cup sauce over each steak.

MARINATED FLANK STEAK WITH HORSERADISH CREAM



Marinated Flank Steak with Horseradish Cream image

This is a summer grilling masterpiece! I like to serve flank steak slices on a pretty platter and top with blistered cherry tomatoes. Garnish the platter with rosemary sprigs and be prepared to wow your guests.

Provided by Saveur

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 8h50m

Yield 4

Number Of Ingredients 13

½ cup low-sodium soy sauce
½ cup dry sherry
½ onion, finely chopped
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon finely chopped fresh rosemary
1 tablespoon minced garlic
1 teaspoon ground black pepper
1 (1 1/2-pound) flank steak
½ cup sour cream
3 green onions, finely chopped
2 tablespoons prepared horseradish
salt and ground black pepper to taste

Steps:

  • Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
  • Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
  • Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.

Nutrition Facts : Calories 355.9 calories, Carbohydrate 20.2 g, Cholesterol 52.9 mg, Fat 19 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 7.3 g, Sodium 1365.8 mg, Sugar 9.4 g

STEAKS WITH CRAB SAUCE



Steaks with Crab Sauce image

You can't go wrong with this surf and turf entree that's elegant enough for any occasion. A creamy crab sauce is a smooth addition to New York strip steaks. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless beef top loin steaks (8 ounces each)
1 tablespoon canola oil
SAUCE:
2 teaspoons cornstarch
1/4 cup white wine or chicken broth
3/4 cup heavy whipping cream
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) imitation crabmeat, coarsely chopped

Steps:

  • Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side., Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in crab; heat through. Serve over steaks.

Nutrition Facts : Calories 558 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 886mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 55g protein.

MOUTHWATERING CRABMEAT PAN SEARED FILETS



Mouthwatering Crabmeat Pan Seared Filets image

This is a rich meal, perfect for a romantic dinner. I prepared this on our one-year anniversary.

Provided by kk0301

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 25m

Yield 2

Number Of Ingredients 5

1 pound fresh lump crabmeat
3 tablespoons butter, melted and cooled
2 tablespoons olive oil
2 (8 ounce) filet mignon steaks
coarse sea salt and coarsely ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
  • Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.

Nutrition Facts : Calories 761.4 calories, Carbohydrate 1.7 g, Cholesterol 289.7 mg, Fat 48.2 g, Protein 76.4 g, SaturatedFat 18.8 g, Sodium 1033.4 mg

DEVILED CRAB WITH SHERRY SAUCE



Deviled Crab with Sherry Sauce image

Categories     Milk/Cream     Shellfish     Appetizer     Bake     Quick & Easy     Parmesan     Seafood     Crab     Ramekin     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

2 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
1/2 stick (1/4 cup) unsalted butter
2 tablespoons all-purpose flour
whole milk
1 large garlic clove, lightly crushed
2 large egg yolks
1/3 cup medium-dry Sherry
1/2 teaspoon dry mustard
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup fine dry bread crumbs
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)

Steps:

  • Preheat oven to 450°F.
  • Remove crabmeat from shell, discarding cartilage, and cut meat into 1/2-inch pieces.
  • Melt 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook, whisking, 2 minutes. Add milk in a slow stream, whisking, then add garlic and bring to a boil, whisking. Reduce heat and simmer, whisking, until béchamel is thickened, about 3 minutes. Remove from heat and discard garlic.
  • Whisk together yolks, Sherry, mustard, nutmeg, cayenne, and salt in a bowl, then add hot béchamel in a slow stream, whisking. Pour mixture into saucepan and cook over very low heat, whisking constantly, until an instant-read thermometer registers 160°F, about 2 minutes. Remove from heat and gently stir in crabmeat and parsley. Divide mixture among 6 (4-ounce) ramekins.
  • Melt remaining 2 tablespoons butter and cool slightly. Stir together melted butter, bread crumbs, and cheese with a fork, then sprinkle over crab. Put ramekins in a shallow baking pan and bake in upper third of oven until crab is bubbling and crumbs are golden brown, about 5 minutes.

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