Crab Oscar Steak Topping

By Derrick Riches

Updated 09/17/18

Crab Oscar Steak Topper
Robert Ingelhart/Getty Images
Ratings (36)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
206 Calories
9g Fat
14g Carbs
18g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A scoop of creamy crab Oscar on top of a sizzling steak takes surf and turf to a whole new level. It's a dish that is sure to impress that special dinner guest and is suitable for an anniversary dinner, Valentine's Day, or other special occasions. This steak topper is not only easy to prepare but is incredibly flavorful. This will take surf and turf to a new level and is sure to impress your guests.

The traditional "Oscar" topping is named in honor of King Oscar II who reigned in Sweden from 1872 until 1907. He is the great-grandfather of the current king of Norway, Harald V. You may know his visage from sardine cans. He was fond of veal cutlets topped with crab meat or lobster in Hollandaise sauce or Béarnaise sauce, garnished with asparagus spears. Today, you can find steak and fish topped in this fashion.

This recipe makes it easy as you will be using mayonnaise and sour cream rather than producing a fancy sauce. The result is just as delicious with much less work. That leaves time to lavish your attention on your special dinner guests.

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small onion (chopped finely)
  • 1/4 cup celery (finely chopped, use less or omit if preferred)
  • 2 cloves garlic (minced)
  • 1 pound crab meat
  • 1 large lemon (juiced)
  • 1/2 teaspoon hot sauce (use less or omit if preferred)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper (ground)
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon dry mustard
  • Garnish: asparagus spears (steamed or roasted)

Steps to Make It

In a medium skillet, heat the olive oil and butter. Add onions and cook over medium-low heat for 3 to 5 minutes until translucent in appearance.

Add celery and cook for an additional 3 to 5 minutes.

Next, add the minced garlic to the pan and cook for 30 seconds.

Add the crab meat, lemon juice, hot sauce, salt, and black pepper. 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. Be sure all ingredients are well combined.

Serve immediately over a freshly grilled steak and garnish with asparagus spears.

Enjoy!

Kitchen Notes

  • Any unused mixture should be stored in an airtight container in the refrigerator. You can reheat it before using. Plan to use it within two to three days after preparation.
  • This crab Oscar topper can also be used on seafood, especially firm fish such as salmon or swordfish. You can swap the crab for crawfish or lumps of lobster and still be true to the Oscar tradition.
  • The asparagus is typically steamed, which you can do in the microwave. This retains the bright green contrast. However, your asparagus will be tastier if you roast it in the oven or on the grill.