King Crab Oscar Recipe
Indulge in the luxurious flavors of our King Crab Oscar, featuring succulent, sweet king crab meat atop a perfectly seared filet mignon. This exquisite dish is elegantly drizzled with a rich hollandaise sauce and garnished with tender asparagus spears, creating a symphony of textures and tastes that will elevate your dining experience to royal heights.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the ends off the asparagus and blanch them in boiling salted water for about 2-3 minutes until bright green and tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
- 2
Cook the King Crab
In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the king crab legs and cook for about 5-7 minutes, turning occasionally until heated through. Season with salt, pepper, and paprika.
- 3
Poach the Eggs
In a separate saucepan, bring water to a gentle simmer. Crack an egg into a small bowl and gently slide it into the simmering water. Repeat with the second egg. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
- 5
Serve
Sprinkle with additional paprika and serve immediately while warm.
