Back to Steaks with Crab Sauce

Print Options


Card Sizes

Steaks with Crab Sauce Recipe

Steaks with Crab Sauce Recipe

Start the meal with this surf and turf entree that's elegant enough for any occasion. A creamy crab sauce drapes nicely over New York strip steaks.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 boneless beef top loin steaks (8 ounces each)
  • 1 tablespoon canola oil
  • SAUCE:
  • 2 teaspoons cornstarch
  • 1/4 cup white wine or chicken broth
  • 3/4 cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon prepared horseradish
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (8 ounces) imitation crabmeat, coarsely chopped


  • 1. Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°)
  • 2. Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; heat through. Serve over steaks. Yield: 4 servings.
Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.