Ingredient List

• Lemon wedges, for serving
• 1/4 cup canola oil
• 20 saltine crackers, finely crushed
• 1 pound jumbo lump crab meat, picked over
• 1/2 teaspoon hot sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 large egg, beaten
• 1/2 cup mayonnaise
• No Need for Filler This is my favorite crab cake recipe. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. I like ones that don’t have a lot of filler, no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a good crab cake with. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you’re missing out. You can also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size cakes for parties.Instructions

   

  Total Time: 1 hr 25 min

  Servings: 4 In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1  1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

  MAKE AHEAD The crab cakes can be prepared through Step 2 and refrigerated overnight.

  Restaurant Style Filet Mignon For two

   

  

  Ingredients Gluten free, PaleoMeat

  • 2 Filet mignon Produce

  • 2 cloves Garlic
  • 1 zest tsp Lemon
  • 1 tbsp Parsley
  • 1 tbsp Thyme

  Baking & Spices

  • 4 tsp Kosher salt
  • 4 tsp Pepper, freshly cracked

  Oils 

  • 1 tbsp Olive oil

  Dairy

  • 1 stick Butter

  • • DISCLAIMER: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible. That means high grade salt, it means pepper ground right in front of you by a pepper mill. It means fresh herbs and it means REAL BUTTER. The good news is that these are all things you should already have in your house. Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filet’s with salt and pepper, approximately 1 teaspoon of seasoning per side.

       

      Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.

       

      Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare kids. Some people don’t like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)And there you have it. It’s as simple as can be, as most the best things in life are. And I dare you to tell me of a better way to eat file

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