What is Crab Oscar? A Delicious Surf and Turf Dish

Crab Oscar is a decadent surf and turf dish that combines juicy steak and sweet crab meat topped with a creamy sauce and asparagus spears. This recipe originated in the early 1900s and was named after King Oscar II of Sweden who loved eating crab and steak together Though originally made with veal, Crab Oscar is now commonly prepared with beef, though seafood like salmon or halibut work well too The key components of a Crab Oscar dish are the protein, crab meat, sauce, and asparagus – when combined they make a meal fit for a king!

A Brief History of Crab Oscar

As mentioned Crab Oscar was named after King Oscar II of Sweden who reigned in the late 1800s. The king was a huge fan of eating crab and steak together. During a visit to New York the famous Delmonico’s Restaurant decided to honor the king by creating a dish featuring his favorite ingredients. The chef paired a tender veal cutlet with rich crab meat and a rich sauce, naming it “Crab Oscar.” The dish was a big hit and became a signature menu item at Delmonico’s. Over time the veal was replaced with more widely available beef cuts like filet mignon or New York strip. The original likely used hollandaise sauce, but modern versions use everything from béarnaise to a quick homemade cream sauce. No matter how it’s prepared, Crab Oscar brings together the perfect surf and turf combination!

The Key Components of Crab Oscar

Crab Oscar features four main components that, when combined, create a decadent steakhouse-worthy dish.

The Steak

Traditionally, Crab Oscar uses veal cutlets pounded thin and fried in butter. But today’s versions more often use cuts of beef like filet mignon, New York strip, or ribeye. Tenderloin is ideal as it is sehr tender and takes well to quick cooking. The steak can be grilled, pan-seared, or broiled to the desired doneness. For added luxury, wrap the steak in bacon before cooking.

The Crab

Crab Oscar obviously needs crab meat! Lump or jumbo lump crab meat works best to get beautiful chunks in each bite. Use fresh crab if possible, or pasteurized crab meat from the refrigerated section. Drain canned crab also works in a pinch. Estimate about 4 ounces of crab per serving. Heat the crab gently before topping the steak to maximize flavor.

The Sauce

The sauce is what brings Crab Oscar over the top! Traditional recipes use hollandaise or béarnaise sauce. But a quick homemade cream sauce also does the trick. The sauce should be creamy, rich and complement the sweet crab and savory steak. Hollandaise is made by whisking egg yolks with melted butter, lemon juice and seasonings for an elegant finish.

The Asparagus

Green asparagus spears add color contrast, texture and flavor. The crisp-tender spears offset the rich sauce and proteins. Grill or steam the asparagus until bright green and just tender. Lay several spears over the steak before topping with crab and sauce.

How to Make Crab Oscar

Making Crab Oscar is easy, though it has several components. With good time management though, you can get this impressive dish on the table in under 30 minutes. Here is an overview of the cooking process:

• Cook the steak – Grill, pan sear or broil a tender steak like filet mignon to the desired doneness, seasoning with salt and pepper. Rest the steak 5 minutes before topping.

• Steam the asparagus – Steam or grill asparagus spears until crisp-tender and bright green.

• Make the sauce – Prepare hollandaise, béarnaise or a quick cream sauce.

• Sauté the crab – Gently heat lump crab meat with butter and seasoning.

• Assemble the dish – Place asparagus spears over the rested steak. Top with hot crab meat, then drizzle on the sauce.

• Dig in! – Slice the sauced crab-topped steak and enjoy this luxurious surf and turf!

The crab mixture can be made ahead and reheated to simplify the process. And blender hollandaise is much easier than stovetop. With a bit of prep, Crab Oscar can be surprisingly easy for such an elegant dish!

Tips for Making the Best Crab Oscar

Here are some top tips for executing Crab Oscar successfully:

• Use high quality steak – Splurge on a tender cut like filet mignon or ribeye to make the dish extra special.

• Don’t overcook the steak – Cook it no more than medium-rare to prevent chewiness.

• Make the sauce first – Hollandaise can take some practice, so make it before cooking the other elements.

• Use lump crab meat – The chunks of jumbo lump make the prettiest presentation.

• Don’t skimp on sauce – Generously top the steak so each bite gets plenty of richness.

• Make the asparagus extra green – A quick steam is all it needs to retain its color.

• Garnish with herbs and lemon – Fresh parsley, chives or tarragon add a pop of color and flavor.

Crab Oscar Variations

While the classic version uses crab, steak and hollandaise, home cooks have come up with some fun variations:

• Use lobster meat instead of crab for Lobster Oscar

• Top salmon or halibut fillets instead of steak

• Swap in béarnaise sauce flavored with tarragon

• Add sautéed mushrooms for more substance

• Make it with chicken breast for a lighter take

• Top a fully loaded baked potato instead of steak

No matter how you choose to riff on it, Crab Oscar always delivers luxurious flavors and textures. For the full fine dining experience at home, try the Classic Steak Oscar Recipe and enjoy!

Why Crab Oscar is a Crowd-Pleaser

There are several reasons why Crab Oscar is such a popular choice for special occasions and dinner parties:

• Luxurious ingredients – Crab, steak and hollandaise spell indulgence.

• Textural contrast – Crisp asparagus, tender steak, creamy sauce, chunky crab.

• Beautiful presentation – Elegantly piled ingredients make a dramatic plate.

• Unique flavor combo – Savory and sweet, mild and rich all in one bite.

• Easy to split – Steak, crab and asparagus all divide neatly to share.

• Impressive made easy – Fancy restaurant flavors without too much fuss.

For your next special dinner or holiday feast, consider wowing your guests with decadent Crab Oscar. The smiles around the table will show how much this restaurant-worthy dish is appreciated!

Frequently Asked Questions About Crab Oscar

Here are answers to some common questions about making and serving this indulgent surf and turf dish:

What kind of crab meat should I use?

Jumbo lump crab meat provides the best texture and visual appeal. Fresh crab would be ideal, but high quality pasteurized crab meat works beautifully.

Can I make my own hollandaise sauce?

Yes, though it does require some practice to master the emulsion. A blender recipe helps streamline the tricky stovetop version.

What if I can’t find asparagus?

Green beans, broccolini or even zucchini rounds would also add nice color and crunch.

How should I cook the steak?

On the stovetop, grill or under the broiler. Key is getting a nice sear while keeping the interior medium-rare.

Is Crab Oscar meant to be shared?

It can be plated individually, but often the steak, crab and asparagus are artfully arranged on a large platter for sharing family style.

Can I prepare components of the dish in advance?

Yes, the crab and hollandaise can both be made 1-2 days ahead then gently reheated before plating.

What steak options work best?

Tenderloin, strip, ribeye and sirloin are all good options. Avoid cheaper cuts that would be chewy.

What side dishes go well with Crab Oscar?

Rice, potatoes or pasta all complement without competing. A simple green salad balances the richness.

Crab Oscar may sound fancy, but with great ingredients and a few basic techniques you can master this restaurant classic at home. Just assemble the luscious components and get ready to impress your guests with this fabulous surf and turf dish.