Make It An Oscar Recipe
Crab Cake and fresh asparagus topped with béarnaise sauce
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Ingredients
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Crab Cakes
Asparagus
Béarnaise Sauce
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the fresh crab meat, bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, green onions, parsley, salt, and black pepper. Mix gently until well combined.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 2-3 inches in diameter. Place the formed crab cakes on a plate or tray.
- 3
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Carefully add the crab cakes and cook for about 4-5 minutes on each side or until golden brown. Remove from skillet and keep warm.
Asparagus
- 4
Prepare the Asparagus
Preheat the oven to 400°F (200°C). Place the trimmed asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper.
- 5
Roast the Asparagus
Toss the asparagus to coat evenly, then roast in the preheated oven for about 15-20 minutes, or until tender and slightly crispy.
Béarnaise Sauce
- 6
Make the Reduction
In a small saucepan, combine the white wine vinegar, minced shallot, and half of the chopped tarragon. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain. Strain and set aside to cool.
- 7
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and water. Place over a pot of simmering water (double boiler) and whisk until the mixture is thick and pale.
- 8
Combine Ingredients
Slowly drizzle in the melted unsalted butter, whisking continuously until the sauce is thick and creamy. Stir in the reduction and remaining tarragon. Season with salt and black pepper to taste.
