Crab Oscar Steak Topping
Ingredients
- 1 tablespoon olive oil
- 28 g butter
- 1 small onion (chopped finely)
- 60 ml celery (finely chopped, use less or omit if preferred)
- 2 cloves garlic (minced)
- 454 g crabmeat
- 1 large lemon (juiced)
- ½ teaspoon hot sauce (use less or omit if preferred)
- ¼ teaspoon salt
- ¼ teaspoon black pepper (ground)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon dry mustard
Instructions
-
Gather the ingredients.
-
In a medium skillet, heat the olive oil and butter. Add the onions and cook over medium-low heat for 3 to 5 minutes until translucent in appearance and aromatic.
-
Add the celery and cook for an additional 3 to 5 minutes.
-
Add the minced garlic to the pan and cook for 30 seconds, being careful the garlic doesn't brown.
-
Add the crabmeat, lemon juice, hot sauce, salt, and black pepper. Stir well to incorporate and 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. Make sure all ingredients are well combined.
-
Serve immediately over a freshly grilled steak. Garnish with asparagus spears.
-
Enjoy!
Notes
How to Store Crab Oscar Topping
Any unused mixture should be stored in an airtight container in the refrigerator for two to three days after preparation. Reheat it on low heat before topping your protein of choice.
Nutrition
Serving size 6 servings
Calories 169 kcal
Fat 11 g
Saturated fat 4 g
Unsaturated fat 0 g
Cholesterol 88 mg
Sodium 452 mg
Carbohydrates 3 g
Fibre 1 g
Sugar 1 g
Protein 14 g
Imported from Mela.
