|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 11mg||55%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A scoop of creamy crab Oscar on top of a sizzling steak takes surf and turf to a whole new level. The traditional Oscar dish is named in honor of King Oscar II of Sweden, who was very fond of these ingredients. Although the recipe originally featured veal, Oscar is now found on various types of red meats, fish, seafood, and even chicken. No matter what protein you choose, this is a great, easy preparation that can transform a simple meal into a celebratory dinner with few ingredients in just 30 minutes.
Hollandaise or Béarnaise sauces are appropriate for the recipe, and asparagus spears are a must. Some variations use lobster instead of crabmeat, and although it is up to the cook to choose the seafood to use, good quality and juicy crab meat has nothing to envy in nice, moist lobster meat. Our quick recipe makes it very easy for you, as mayonnaise and sour cream create a shortcut to a creamy sauce rather than the more elaborate and technical process to a fancy sauce. The result is just as delicious, minus the work.
With our recipe, you'll have a two-in-one topping, with the crab meat and sauce in a few simple steps. More elaborate recipes make the sauce and separately season the crab meat before topping the steak. This crab Oscar topper can also be used on seafood, especially firm fish such as salmon or swordfish.
1 tablespoon olive oil
2 tablespoons butter
1 small onion, finely chopped
1/4 cup celery, finely chopped; or to taste
2 cloves garlic, minced
1 pound crabmeat
1 large lemon, juiced
1/2 teaspoon hot sauce, or to taste
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
2 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon dry mustard
Gather the ingredients.
In a medium skillet, heat the olive oil and butter. Add the onions and cook over medium-low heat for 3 to 5 minutes until translucent in appearance and aromatic.
Add the celery and cook for an additional 3 to 5 minutes.
Add the minced garlic to the pan and cook for 30 seconds, being careful the garlic doesn't brown.
Add the crabmeat, lemon juice, hot sauce, salt, and black pepper. Stir well to incorporate and warm through for about 1 to 2 minutes. The celery should still have a little crunch.
Remove the pan from the heat. Stir in the mayonnaise, sour cream, and dry mustard. Make sure all ingredients are well combined.
Serve immediately over a freshly grilled steak. Garnish with asparagus spears.
How to Store Crab Oscar Topping
Any unused mixture should be stored in an airtight container in the refrigerator for two to three days after preparation. Reheat it on low heat before topping your protein of choice.
Shortcut to Perfect Asparagus
The asparagus on the Oscar preparation is typically steamed, which you can do in the microwave. This retains the bright green contrast:
- Clean and trim 1 pound of asparagus spears.
- Dampen a paper towel with plenty of water and place the spears on top.
- Sprinkle sea salt to taste on top.
- Wrap the paper towel around the spears and place the bundle in the microwave.
- Microwave on high for 3 minutes and check for doneness. The spears should be crisp and bright green.
- If needed, steam in 30 seconds spans.