Sauteed Shrimp, Crab Cake & Grilled Ribeye
Rich steak, crab cake, and shrimp dinner made for special days or crappy ones if it works. Sometimes I do recipes a little more complex because I have the time. This rich surf n turf is one of my favorites. It's great with a simple dinner salad and garlic bread. I don't always make a crab cake for this dish, it depends on if crab's on sale or not. The shrimp are frozen peeled Gulf wild shrimp. The shrimp were prepared with Cottonmouth seasoning but feel free to use what you want.
- 16 rib eye any size you want
- 1 tbsp Cottonmouth
- 1 tsp salt
- ½ pound blue crab meat
- 2 tbs chives
- ½ cup bread crumbs
- ½ cup parmigiano shredded
- 1 tsp garlic
- ½ tsp salt
- 2 oz egg
- 1 lb shrimp large peeled
- 1 ½ tbs butter
- ½ tbs Cottonmouth
- 1/4 salt
Grill Rib Eye
Rub Cottonmouth and salt all over steak.
Let rest on counter until room temperature.
Get your charcoal started on one side of your pit.
Once the coals are red hot place steak on colder side of grill.
Since rib eyes are typically thicker our grill time is a little different. Cooking over charcoal means you really have to sit and baby the steak. In the long run you are the one who determines “done-ness”.
I usually cook a 1 ½ to 2” steak at 4 minutes flip, 4 minutes flip, 3 minutes flip, 3 minutes pull steak.
Let rest until ready to plate.
Fry Crab Cake/s
Chop chives, crush garlic and put in bowl. Reserve a few chives for garnish.
In separate bowl scramble egg.
Add crab, parmigiano, bread crumbs, and salt.
Last add the scrambled egg.
Gently mix to combine ingredients. Try not to break up crab meat if using lump.
Make patties about 4-5 inches diameter.
In a medium high pan drizzle a shot of olive oil.
Add a patty and cook until browned then flip to brown other side. 2 to 3 minutes per side.
Set aside or or place one on top of a rib eye.
In the pan you cooked crab in add the butter, shrimp, Cottonmouth, and salt.
Stir and or flip until shrimp turn white.
From bottom to top: place rib eye in center of plate, stack on a crab cake, and last pour the sauteed shrimp and butter over the top.
Garnish with chives take a picture and get after it!
➕ Nutrition - About
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn