Crab Cake Oscar is an elevated take on the beloved crab cake, topped with tender asparagus, rich béarnaise sauce, and succulent lump crab meat. This dish combines crispy, flavorful crab cakes with luxurious textures and tastes, making it perfect for special occasions or an impressive dinner.
Ingredients
- For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely crushed buttery crackers (like Ritz) or panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped green onions
- 2 tablespoons unsalted butter (for frying)
- For the Béarnaise Sauce:
- 3 egg yolks
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh tarragon, chopped (plus extra for garnish)
- 1/2 cup unsalted butter, melted and warm
- Salt and white pepper, to taste
- For Topping and Assembly:
- 8 asparagus spears, trimmed and steamed until tender-crisp
- 4 oz lump crab meat (for topping)
- Fresh lemon wedges, for serving
Instructions
- Prepare the Crab Cakes: In a large bowl, gently combine the lump crab meat with mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, parsley, and green onions. Add the crushed crackers or panko breadcrumbs last and fold in gently to avoid breaking up the crab meat too much. The mixture should hold together but not be too wet.
- Form the mixture into 4 evenly sized patties, about 3 inches in diameter and 1 inch thick. Place them on a baking sheet and refrigerate for at least 30 minutes to firm up. This helps them hold their shape while cooking.
- Cook the Crab Cakes: Heat butter in a large skillet over medium heat. When the butter is hot and foaming, carefully add the crab cakes. Cook for 4-5 minutes per side until golden brown and cooked through. Remove from heat and keep warm.
- Make the Béarnaise Sauce: In a small saucepan, combine white wine vinegar, white wine, shallots, and half of the chopped tarragon. Bring to a simmer and reduce by half until slightly syrupy. Strain the liquid into a heatproof bowl and let cool slightly.
- Whisk the egg yolks into the reduced vinegar mixture. Place the bowl over a double boiler (or a pot of simmering water) and whisk constantly until the mixture thickens and doubles in volume, about 3-5 minutes. Remove from heat.
- Slowly drizzle in the melted butter while whisking continuously to create a smooth, creamy sauce. Stir in the remaining tarragon and season with salt and white pepper to taste. Keep warm until ready to serve.
- Prepare the Asparagus: Steam or blanch asparagus spears until tender-crisp, about 3-4 minutes. Immediately plunge into ice water to retain color and stop cooking. Drain and pat dry.
- Assemble the Crab Cake Oscar: On each plate, place one crab cake. Top each crab cake with 2 asparagus spears, a generous spoonful of warm béarnaise sauce, and a small mound of fresh lump crab meat. Garnish with extra tarragon and serve with lemon wedges on the side.
Tips
- Use lump crab meat: For the best texture and flavor, opt for lump crab meat rather than claw meat or imitation crab. It holds up well and provides a luxurious bite.
- Chill the crab cakes before cooking: This step helps the cakes stay intact during cooking and prevents them from falling apart in the pan.
- Make béarnaise sauce carefully: Béarnaise can curdle if overheated or if the butter is added too quickly. Use a double boiler and add butter slowly while whisking constantly.
- Storage: Crab cakes can be made ahead and refrigerated up to 24 hours before cooking. Béarnaise sauce is best made fresh but can be kept warm for up to 1 hour.
Serving Suggestions
Serve Crab Cake Oscar with light, refreshing sides such as a simple mixed green salad with a lemon vinaigrette or roasted baby potatoes. A crisp white wine like Chardonnay or Sauvignon Blanc pairs beautifully with the rich flavors. For a heartier meal, steamed or grilled seasonal vegetables complement the dish nicely.
Variations
To customize your Crab Cake Oscar, consider these variations:
- Swap asparagus: Use sautéed spinach, grilled zucchini ribbons, or steamed broccolini for a different vegetable base.
- Alternative sauces: Try a creamy hollandaise, lemon-dill sauce, or even a spicy remoulade instead of béarnaise for a different flavor profile.
- Different seafood: Substitute crab cakes with jumbo lump crab cakes or even lobster cakes for an ultra-luxe version.
- Gluten-free option: Use gluten-free crackers or almond meal instead of breadcrumbs to accommodate dietary needs.
Storage and Reheating
Uncooked crab cakes can be refrigerated for up to 24 hours before cooking. After cooking, store crab cakes in an airtight container in the refrigerator for 2 days. Béarnaise sauce is best consumed fresh but can be kept warm for up to 1 hour; avoid refrigerating it as it may separate.
To reheat cooked crab cakes, warm them gently in a 350°F (175°C) oven for 10-12 minutes to retain crispness. Avoid microwaving as it can make the crust soggy. Reheat béarnaise sauce gently over a double boiler, whisking constantly to prevent curdling.
Frequently Asked Questions
Can I use canned crab meat for crab cakes?
While canned crab meat is convenient, it tends to be finer and less flavorful than fresh or frozen lump crab meat. For Crab Cake Oscar, fresh or quality frozen lump crab meat yields the best texture and taste.
How do I prevent crab cakes from falling apart?
Chilling the formed crab cakes before cooking firms them up and helps them hold together. Also, handle the crab meat gently and avoid overmixing. Use enough binder (egg and mayonnaise) but not too much to keep the crab flavor prominent.
What is the difference between béarnaise and hollandaise sauce?
Béarnaise sauce is a variation of hollandaise that includes white wine vinegar reduction with shallots and tarragon, giving it a distinct herbal and tangy flavor. Hollandaise is made with lemon juice and is more buttery and creamy without the herbal notes.
Can I make béarnaise sauce ahead of time?
Béarnaise sauce is best served fresh because it can separate or lose its texture when reheated. If you must make it ahead, keep it warm for no more than an hour and rewarm gently over a double boiler while whisking. Avoid microwave reheating.
Is Crab Cake Oscar suitable for entertaining?
Absolutely. Crab Cake Oscar is an elegant dish that looks impressive on the plate and offers a balance of textures and flavors that guests appreciate. You can prepare crab cakes ahead and assemble just before serving to minimize stress.
What wine pairs best with Crab Cake Oscar?
A crisp, unoaked or lightly oaked Chardonnay or Sauvignon Blanc pairs well, as their acidity cuts through the richness of the crab cakes and béarnaise. Sparkling wine or Champagne is also an excellent choice for celebrations.
With these steps and tips, you can confidently prepare Crab Cake Oscar, a dish that combines the coastal charm of crab cakes with the sophistication of classic French sauces and garnishes. Enjoy crafting this restaurant-quality meal at home!
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