Oscar Style (alaskan King Crab, Asparagus, Béarnaise) Recipe
Indulge in our Oscar Style dish featuring succulent Alaskan King crab, perfectly paired with tender asparagus, all drizzled with a rich and velvety béarnaise sauce. This luxurious combination promises a sophisticated dining experience that celebrates the flavors of the sea and the freshness of seasonal vegetables, making each bite a true delight.
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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 in boiling salted water for 2-3 minutes until bright green. Drain and set aside.
- 2
Cook the Crab
In a large pot, steam the Alaskan King Crab legs for about 5-7 minutes until heated through. Remove from heat and let cool slightly before cracking open.
- 3
Make the Béarnaise Sauce
In a small saucepan, combine the white wine vinegar, minced shallots, and half of the chopped tarragon. Simmer until reduced by half. Strain and set aside to cool slightly. 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 until thickened. Gradually whisk in the melted butter until fully combined. Stir in the remaining tarragon, salt, and black pepper.
- 4
Serve
On a large platter, arrange the steamed crab legs and blanched asparagus. Drizzle with the béarnaise sauce and serve immediately.
