Firehouse Crab Oscar Addition Recipe
Elevate your dining experience with our Firehouse Crab Oscar Addition, featuring succulent, hand-picked crab meat topped with rich, velvety hollandaise sauce. Accompanied by perfectly seared asparagus and nestled atop a tender filet, this dish is an explosion of flavors that will ignite your taste buds. Indulge in this luxurious twist that brings the coastal charm of crabs straight to your plate!
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Ingredients
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Crab Oscar Components
Method
Preparation Steps
- 1
Prepare the Asparagus
In a large pot of boiling salted water, blanch the asparagus for about 2-3 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop cooking. Drain and set aside.
- 2
- 3
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble the Dish
On a plate, arrange the asparagus spears as the base. Spoon the sautéed crab mixture over the asparagus. Top each serving with a poached egg and drizzle generously with hollandaise sauce.
- 5
Serve
Serve immediately while warm, garnished with additional Old Bay seasoning or fresh herbs if desired.
