Need an easy Crab Oscar Steak Topping to dress up your steak? You've come to the right place!
Sure, a properly grilled rib-eye steak or filet mignon is great on its own. However, adding this crab oscar steak topping will blow your mind. It's perfect for special occasions like anniversaries and Valentine's Day, easy to make, delicious, and the presentation is just, wow!
What is Crab Oscar?
Named after King Oscar II of Sweden based on his love of the ingredients in this dish, Chefs created the oscar to pair with veal. Since then, oscar topping has found itself perched on top of steaks, fish, chicken, and seafood like shrimp or lobster. Crab oscar usually contains crab, but you can easily substitute the crab with freshly cooked lobster meat. Both offer a delicately subtle sweetness that makes your mouth water just thinking about it!
Typically, crab oscar is presented in layers, with the main protein (steak) on the bottom, topped with 4-6 cooked asparagus spears, the lump white crab, followed by the hollandaise or bearnaise sauce on top. Our recipe takes all the guesswork out by combining the crab with a delicious creamy sauce right on your stovetop. If you are a visual learner, please refer to the video below on how to make this crab oscar steak topping.
What you'll need for this recipe:
-Lump white crabmeat: Fresh or canned
-Celery: Don't like celery? Sub with cooked leeks or chopped green onions.
-Fresh lemon juice: One large lemon should do.
-Mayonnaise- The real stuff, not the tangy zippy sandwich spread.
-Sour cream- Or, if you want to be fancy, creme fraiche.
-Garlic-Two cloves, minced.
-Dijon mustard-I've found that this is the best mustard for this recipe. Yellow mustard contains too much vinegar, while Dijon is mellow and made with wine.
-Hot sauce-This is purely optional.
-Salt and black pepper
How to make crab oscar steak topping:
Gather your ingredients. See the list above for details.
In a medium skillet, melt butter. Add chopped shallots and celery and cook for 2-3 minutes over medium to medium-low heat. Add garlic, cook for another 30 seconds.
Next, add the crab, lemon juice, salt, black pepper, hot sauce and stir around until crab becomes good and warm; about 2 minutes.
Combine mayonnaise, sour cream, and Dijon mustard in a bowl.
Check on your steaks! Consult our Steak Temperature Guide for more information on steak doneness.
Remove pan from heat and scoop crab mixture into the bowl with mayonnaise mixture.
Scoop mixture onto your cooked steaks, and garnish with your favorite chopped herbs. We recommend chives, green onion, or chopped flat-leaf parsley.
And voila! You have the best (and easiest) crab oscar steak topping. Now dig in and enjoy all of your hard work!
Crab Oscar Topping for Steaks
- 1 pound lump crab meat (white)
- 1 medium shallot finely chopped
- 1 large celery stalk finely chopped (omit if preferred)
- 2 tablespoons lemon juice fresh
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons mayonnaise
- 2 1/2 tablespoons creme fraiche (or regular sour cream)
- 1-2 cloves garlic minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot sauce (Tobasco sauce)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Combine mayonnaise, sour cream, and Dijon mustard in a bowl. Set aside or in the fridge to add later.
- In a medium skillet, melt butter. Add chopped shallots and celery and cook for 2-3 minutes over medium to medium-low heat. Add garlic, cook for another 30 seconds. Add crab, lemon juice, salt, black pepper, hot sauce and stir around until crab becomes good and warm; about 2 minutes.
- Remove from heat and place mixture into a bowl. Add mayonnaise mixture and stir through. Serve immediately on top of freshly grilled steaks.
- Store leftovers in the refrigerator for 2-3 days after preparation.