Jumbo Lump Crab Oscar Recipe
Indulge in our Jumbo Lump Crab Oscar, featuring succulent pieces of sweet, tender crab meat atop a perfectly seared filet, drizzled with a rich hollandaise sauce. Finished with fresh asparagus and a sprinkle of lemon zest, this dish is a luxurious celebration of flavors that will transport your taste buds to coastal culinary bliss.
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Ingredients
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Crab and Topping
Method
Preparation and Assembly
- 1
Prepare the Asparagus
Trim the tough ends off the asparagus and blanch them in boiling salted water for about 3 minutes. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- 2
Make the Sauce
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and let it simmer for 3-4 minutes until reduced by half. Stir in the heavy cream, Dijon mustard, lemon juice, salt, and pepper. Cook for an additional 5-7 minutes until the sauce thickens slightly.
- 3
Heat the Crab
Gently fold the jumbo lump crab meat into the sauce and cook on low heat for another 2-3 minutes until heated through. Be careful not to break up the crab meat.
- 4
Plate the Dish
On a serving plate, arrange the blanched asparagus in a line. Spoon the crab and sauce mixture over the top. Garnish with chopped parsley before serving.