Filet Mignon with Crab Cake Dinner

Boy is this dish a staple in our household! The Filet Mignon is very simple and the shallots I add on top add a nice sweetness with the salt in the meat. Here is the recipe for the crab cakes and aoli. I usually just buy the crab they sell in a can. It saves you time and frustration...not to mention, I hate it when I eat a crab cake that has cartilage still in it! Ouch!



Mini Crab Cakes with Herbed Aioli


Garnish these delicate cakes with chives, and serve with lemon wedges.


Aioli:
1/2 cup fat-free mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
1 garlic clove, minced

Crab cakes:
1/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
3 tablespoons reduced-fat mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
1 teaspoon canola oil
Cooking spray

Preheat oven to 350°.

To prepare aioli, combine first 5 ingredients in a small bowl; set aside.

To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.

Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add patties; cook 2 minutes. Carefully turn patties over. Place pan in oven; bake at 350° for 6 minutes.


Yield: 6 servings (serving size: 2 crab cakes and about 1 tablespoon aioli)

CALORIES 138 (23% from fat); FAT 3.5g (sat 0.4g,mono 0.5g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 56mg; CALCIUM 60mg; CARBOHYDRATE 9.9g; SODIUM 554mg; PROTEIN 17.2g; FIBER 0.9g

Cooking Light, SEPTEMBER 2007

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FILET MIGNON (My own recipe)

2-4 Filet Mignon
Montreal Steak Seasoning
Grill or Grill pan
Olive oil
3-4 Shallots sliced

Bring the filet mignon to room temperature. Sprinkle each side with the Montreal Steak seasoning. On your grill pan, heat up about 1 tablespoon of oil. Sear each filet on medium heat to your liking. We sear each side 5-7 minutes depending on thickness for medium rare.

In the same pan, add 2 Tblsp of oil and fry shallots on medium heat until tender/cooked. Serve shallots on top of the filet mignon.

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