Oscar style Recipe
Crab Cake, Asparagus and Bearnaise Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare Crab Cakes
In a mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well combined. Form the mixture into 4 patties.
Cook Crab Cakes
In a large skillet, heat olive oil over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side or until golden brown. Remove and keep warm.
Blanch Asparagus
Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until tender-crisp. Drain and set aside.
Make Bearnaise Sauce
In a small saucepan, melt 2 tablespoons of butter and sauté the chopped shallot until translucent. Add white wine vinegar and simmer until reduced by half. In a bowl, whisk together egg yolks and the reduced vinegar mixture. Place the bowl over a pot of simmering water (double boiler) and whisk until thickened. Slowly drizzle in the remaining melted butter while whisking continuously. Stir in fresh tarragon.
Serve
Plate the crab cakes, add the asparagus on the side, and drizzle with bearnaise sauce. Enjoy!
