Crab Cake Oscar is a luxurious twist on classic crab cakes, topped with tender asparagus, rich béarnaise sauce, and succulent crab meat. This recipe skips mayonnaise, relying instead on natural binders and fresh ingredients for a lighter, yet equally flavorful experience that highlights the sweetness of crab.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1 large egg
- 2 tbsp plain Greek yogurt (as mayo substitute)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup panko breadcrumbs
- 2 tbsp finely chopped green onions
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter (for cooking)
- 6 asparagus spears, trimmed and blanched
- 3 oz crab meat (for topping)
- For Béarnaise Sauce:
- 3 egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp water
- 1 tbsp finely minced shallots
- 1/4 tsp salt
- 1/4 tsp white pepper
- 6 tbsp unsalted butter, melted and warm
- 1 tbsp fresh tarragon, chopped
- 1 tsp fresh lemon juice
Instructions
- Prepare the béarnaise sauce: In a small saucepan, combine white wine vinegar, water, minced shallots, and half the tarragon. Simmer until reduced by half, about 3-5 minutes. Strain and let cool slightly.
- Whisk the egg yolks with the vinegar reduction in a heatproof bowl. Place the bowl over a simmering water bath (double boiler) and whisk continuously until the mixture thickens and doubles in volume, about 3-4 minutes.
- Slowly drizzle in the warm melted butter while whisking constantly until the sauce is thick and glossy. Remove from heat and stir in lemon juice, salt, white pepper, and remaining tarragon. Keep warm.
- Make the crab cakes: In a large bowl, gently combine the crab meat, egg, Greek yogurt, Dijon mustard, Worcestershire sauce, panko breadcrumbs, green onions, parsley, Old Bay, salt, and pepper. Mix carefully to avoid breaking up the crab too much.
- Form the mixture into 6 evenly sized patties (about 3 inches in diameter and 1 inch thick). Chill in the refrigerator for at least 30 minutes to help them set.
- Heat butter in a large skillet over medium heat. Cook crab cakes for 3-4 minutes per side or until golden brown and cooked through. Remove and keep warm.
- Prepare asparagus and crab topping: Blanch asparagus in boiling salted water for 2 minutes until bright green and tender-crisp. Immediately transfer to ice water to stop cooking; drain well.
- Lightly sauté the reserved crab meat in a non-stick pan just to warm through, about 1-2 minutes. Set aside.
- Assemble Crab Cake Oscar: Place one crab cake on each plate. Top each with 1-2 asparagus spears, then a spoonful of warm crab meat. Drizzle generously with warm béarnaise sauce.
- Garnish with extra fresh tarragon or parsley if desired. Serve immediately.
Tips
- Mayonnaise substitute: Greek yogurt works well as a moist binder without overwhelming the flavor. You can also use sour cream or crème fraîche for a similar effect.
- Crab meat quality: Use fresh or high-quality lump crab meat for the best texture and flavor. Avoid canned crab for this recipe as it tends to be too soft and watery.
- Binding the crab cakes: Be gentle when mixing to keep lumps intact. Overmixing can cause dense cakes that fall apart.
- Make ahead: Crab cakes can be formed and refrigerated up to 24 hours in advance. Keep covered tightly to prevent drying out.
Serving Suggestions
Crab Cake Oscar is elegant enough for special occasions and pairs beautifully with light, fresh sides. Consider serving it alongside a crisp green salad dressed with lemon vinaigrette or roasted fingerling potatoes tossed in herbs. Steamed baby carrots or a simple cucumber salad add a refreshing contrast. For wine, a chilled Sauvignon Blanc or a light Chardonnay complements the richness of the béarnaise and crab.
Variations
If you want to customize this dish, try these variations:
- Spicy kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the crab cake mixture.
- Gluten-free: Replace panko breadcrumbs with crushed gluten-free crackers or almond flour.
- Herb alternatives: Swap tarragon in the béarnaise for fresh dill or chervil for a slightly different herbal profile.
- Vegetarian option: Use hearts of palm or artichoke hearts instead of crab meat, combined with similar binding ingredients and topped with asparagus and béarnaise sauce.
Storage and Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Béarnaise sauce is best fresh but can be refrigerated in a sealed container for up to 24 hours; reheat gently in a warm water bath, whisking to restore texture. To reheat crab cakes, warm them in a 350°F (175°C) oven for 8-10 minutes to maintain crispness rather than microwaving, which can make them soggy.
Frequently Asked Questions
Can I make crab cakes without mayonnaise?
Yes, this recipe replaces mayonnaise with Greek yogurt, which provides moisture and helps bind the ingredients while keeping the flavor light and fresh.
What is in Crab Cake Oscar?
Crab Cake Oscar is a dish combining classic crab cakes topped with asparagus spears, additional crab meat, and finished with a rich béarnaise sauce. It’s a luxurious take on a seafood favorite.
How do I prevent crab cakes from falling apart?
Use just enough binder (egg and Greek yogurt) and handle the crab meat gently to preserve lumps. Chilling the formed cakes before cooking also helps them hold their shape during frying.
Can I use frozen crab meat?
Yes, but make sure it is fully thawed and drained of excess moisture before using to avoid soggy crab cakes.
Is béarnaise sauce difficult to make?
Béarnaise can be tricky due to the need for gentle heat and constant whisking, but by using a double boiler and careful attention, it’s achievable at home. Alternatively, you can use a good-quality hollandaise and add fresh tarragon.
What can I serve with Crab Cake Oscar?
Light, fresh sides such as salads, steamed vegetables, or roasted potatoes work well. A crisp white wine also pairs nicely with the dish’s richness.
This Crab Cake Oscar recipe without mayo offers a refined, flavorful dish perfect for entertaining or a special meal at home. The combination of fresh crab, tender asparagus, and creamy béarnaise is a guaranteed crowd-pleaser.
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