Restaurants›The Firehouse Restaurant›Crab Oscar* Recipe

Crab Oscar* Recipe

Inspired by The Firehouse Restaurant
Time30m
Serves2

Indulge in our exquisite Crab Oscar, featuring succulent crab meat nestled atop a perfectly grilled filet, smothered in rich béarnaise sauce. This dish is elegantly garnished with fresh asparagus and a hint of lemon, offering a delightful balance of flavors that will transport your taste buds to the coast.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare Asparagus

Trim the ends of the asparagus and blanch in boiling salted water for about 2-3 minutes until tender. Drain and set aside.

2

Sauté Crab

In a skillet, heat vegetable oil and 2 tablespoons of butter over medium heat. Add crab meat, salt, black pepper, and paprika. Sauté for about 5 minutes until heated through.

3

Cook Eggs

In a separate pan, melt the remaining butter. Crack the eggs gently into the pan and cook until the whites are set but the yolks remain runny (sunny-side up).

4

Assemble Dish

On serving plates, arrange the blanched asparagus. Top with the sautéed crab mixture, followed by the fried eggs.

5

Add Hollandaise Sauce

Drizzle the hollandaise sauce over the top of each serving. Finish with a squeeze of lemon juice.