Savor authentic Juicy Crab seafood steak in a quick dining delight Experience rich flavors fresh ingredients at every bite 140 chars
Ingredients
Scale
2 fresh crab legs (or 1 cup of lump crab meat)
2 ribeye steaks (1-inch thick, approximately 12 oz each)
4 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions
Begin by washing the crab legs thoroughly under cold water. If using lump crab meat, ensure it is fresh and picked clean of any shell. Season the steaks by rubbing them on both sides with salt, pepper, and paprika. Allow them to rest at room temperature for about 15 minutes before cooking.
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once the butter is melted and sizzling, carefully place the steaks in the pan. For a medium-rare finish, cook for about 4-5 minutes on each side, or until the internal temperature reaches 135°F. Remove the steaks from the skillet, cover with foil, and let them rest to allow juices to redistribute.
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. Add the lemon juice and a pinch of cayenne pepper, and then stir in the crab meat or crab legs. Cook just until heated through—about 3-4 minutes.
Once the crab is heated, plate the steak and generously spoon the crab mixture over the top. Drizzle some of the garlic butter sauce around the plate for added flavor and presentation.
Finish off the dish with a sprinkle of chopped fresh parsley for color and freshness. Serve immediately, best enjoyed with a glass of white wine or your favorite beverage.
