There was a very brief time (ok, really just a few days) that I hated crab. I was so mad at it, didn’t ever want to see it, hear of it, taste it, touch it, ever again. It made me want to cry. I had, just a few weeks prior to the evening in question, given birth to my beautiful, (2nd!) baby girl. In an effort to provide balance to my feed-diaper-rock ritual, I was gifted with a dinner out. Such a treat! In my sleep-deprived state, I vaguely remember ordering – “I would like the Alaskan King Salmon, please”, my mouth just watering at the thought. It was salmon season, I couldn’t wait to taste it. When our food came, a steaming crab was set in front of me. “But I ordered the king salmon!” I said. Um, no, I was told, “You ordered the Alaskan Crab.” Are you kidding me? I’d had a total of 10 hours sleep the past 4 nights combined. In my exhausted state, I could no more crack a crab and painstakingly pick out the beautiful, sweet, decadent meat than I could perform brain surgery. Dang, I hated that crab. I had it boxed up and took it home, barely eating a single bite.
But, several years later, it is crab season and the crabs are plentiful this year! So I love it! I just had to prepare one of my favorite crab preparations, the New York Strip Steak, Oscar Style! No crab-cracking and picking here, not when you can buy fresh already-shelled crab meat – you don’t need much – just look at those big chunks of crab. I dare your mouth not to water at that sight!
This is a preparation I learned working in a restaurant in college. We would “Oscar” anything – steak, prime rib roast, any fillet of fish. Oscar preparation is just asparagus, a simple Blender Bernaise Sauce and crabmeat. So impressive! So delicious! Certainly it is a bit of “gilding the lily”, but sometimes, you just need to do what is magnificent!
Bernaise sauce is a lovely variation on traditional Hollandaise Sauce. It has a bit of lemon juice, white wine vinegar and Tarragon, a lovely, earthy herb that provides a bit of depth to the flavor of the sauce. My version is made simply, in a blender, so it is practically no-fail. (A warning: if you cannot or should not eat raw eggs, you may not want this sauce.)
So gild that lily for once! And make your own steak Oscar Style! Enjoy!