Jumbo Lump Crab Oscar Recipe

Directions

1. 1

   Prepare the Asparagus

   Trim the ends of the asparagus and blanch in boiling salted water for about 2-3 minutes until tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside.

2. 2

   Make the Yuzu Béarnaise

   In a saucepan, combine shallots, white wine vinegar, and yuzu juice. Simmer until reduced by half. In a heatproof bowl, whisk together egg yolks and the reduced mixture. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until thickened. Gradually add melted butter while whisking until fully incorporated. Stir in chopped tarragon, season with salt and pepper to taste.

3. 3

   Cook the Crab

   In a skillet, heat olive oil over medium heat. Add the jumbo lump crab meat and season with salt and pepper. Gently heat for about 2-3 minutes until warmed through.

4. 4

   Plate the Dish

   On a plate, arrange the blanched asparagus, top with heated crab meat, and drizzle with yuzu béarnaise sauce. Serve immediately.