Crab Oscar Recipe
Make Crab Oscar Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab and Toppings
Béarnaise Sauce
Serving
Method
Crab and Toppings Preparation
- 1
Prepare the Asparagus
In a pot of boiling salted water, blanch the asparagus spears for 2-3 minutes until bright green and tender-crisp. Remove and plunge into ice water to stop cooking. Drain and set aside.
- 2
- 3
Combine Crab and Toppings
In a mixing bowl, gently combine the lump crab meat, sautéed mushrooms and shallots, lemon juice, and chopped parsley. Adjust seasoning with salt and black pepper to taste.
Béarnaise Sauce Preparation
- 4
Make the Béarnaise Sauce
In a small saucepan, combine the white wine vinegar and chopped tarragon. Simmer until reduced by half. Remove from heat and let cool slightly.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and reduced vinegar mixture. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
- 6
Incorporate Butter
Gradually add the melted unsalted butter to the egg yolk mixture, whisking continuously until emulsified. Season with salt and black pepper to taste.
Final Assembly
- 7
Assemble the Dish
On a serving plate, place a portion of cooked rice or pasta. Top with the crab mixture, followed by the blanched asparagus spears.
- 8
Drizzle with Béarnaise Sauce
Generously drizzle the Béarnaise sauce over the crab and asparagus. Finish with crumbled feta cheese and additional chopped parsley for garnish.
- 9
Serve
Serve immediately while warm, and enjoy your Crab Oscar!
