Steak & Crab Cakes with Tuscan Parmesan Cream
plus Zesty Asparagus & Garlic Herb Mashed Potatoes
- Milk
- Eggs
- Shellfish
- Wheat
This elegant surf-and-turf dinner pairs seared sirloin steak with golden crab cakes, served alongside creamy garlic herb mashed potatoes and vibrant roasted asparagus tossed with a pinch of lemon zest. A rich Tuscan-spiced Parmesan cream sauce brings everything together with herbaceous depth and tangy brightness.
Ingredients
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
16 ounce
Potatoes
6 ounce
Asparagus
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ ounce
Parsley
½ tablespoon
Tuscan Heat Spice
1 unit
Bell Pepper
8 ounce
Crab Cakes
(Contains: Eggs, Shellfish, Wheat)
1 unit
Shallot
Not included in your delivery
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon. Halve, peel, and mince shallot. Core, deseed, and finely dice bell pepper. Grate Parmesan over a small bowl. Finely chop parsley.
-
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
-
Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to pot; keep covered until ready to mash in Step 5.
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While potatoes cook, toss asparagus on a lightly oiled baking sheet with a drizzle of oil, a pinch of lemon zest, salt, and pepper.
-
Place crab cakes* on empty side of sheet. Top each cake with ½ TBSP plain butter.
-
Roast on middle rack, flipping crab cakes halfway through, until asparagus is tender and crab cakes are browned and cooked through, 12-15 minutes. TIP: If asparagus is done before crab cakes, remove from sheet and continue roasting crab cakes.
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While asparagus and crab cakes roast, pat steak* dry with paper towels; season all over with salt and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.
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Turn off heat; transfer to a cutting board. Tent with foil and let rest at least 5 minutes. Wipe out pan.
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Heat a drizzle of oil in pan used for steak over medium-high heat. Add shallot, bell pepper, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until browned and softened, 2-4 minutes.
-
Stir in cream sauce base, stock concentrate, and ½ cup water (1 cup for 4). Cook, stirring occasionally, until sauce has thickened, 4-5 minutes more.
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Turn off heat; stir in half the Parmesan, 1 TBSP plain butter (2 TBSP for 4), a squeeze of lemon juice, and a pinch of lemon zest.
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While sauce cooks, return pot with potatoes to low heat. Add sour cream, garlic herb butter, and remaining Parmesan. Mash with a potato masher or fork, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy.
-
Season with salt and pepper.
-
Thinly slice steak against the grain.
-
Divide mashed potatoes, steak, and asparagus between plates. Top potatoes with crab cakes and drizzle with sauce. Garnish with parsley and serve with remaining lemon wedges on the side.
