Steak Dinner with Crab Cakes & Loaded Red Skin Mashed Potatoes
Ingredients
For the Steak
2 ribeye steaks (or sirloin steaks)
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon fresh rosemary or thyme (optional)
For the Crab Cakes
450 g (1 lb) lump crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons parsley, chopped
1 teaspoon Old Bay seasoning (optional)
Salt and pepper to taste
2 tablespoons oil for frying
For Loaded Red Skin Mashed Potatoes
800 g red skin potatoes, chopped
4 tablespoons butter
1/2 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
4 slices cooked bacon, crumbled
2 green onions, sliced
Salt and black pepper to taste
Instructions
- Make the Potatoes
Boil potatoes in salted water for 15–20 minutes until fork tender.
Drain and mash with butter, sour cream, and milk.
Stir in cheddar cheese, bacon, and green onions.
Season with salt and pepper. Keep warm. - Prepare the Crab Cakes
In a bowl, mix mayo, egg, mustard, Worcestershire sauce, lemon juice, parsley, seasoning, salt, and pepper.
Gently fold in crab meat and breadcrumbs.
Form into small patties.
Heat oil in a skillet and fry 3–4 minutes per side until golden brown. - Cook the Steak
Rub steaks with olive oil, salt, pepper, paprika, and onion powder.
Heat a skillet until very hot.
Sear steaks for 3–5 minutes per side depending on thickness.
Add butter, garlic, and herbs; spoon melted butter over steaks for 1–2 minutes.
Let rest for 5 minutes before serving.
To Serve
Plate the steak with crab cakes and a big scoop of loaded mashed potatoes.