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Recipe: Crabmeat Oscar

Crabmeat Oscar


  • 1 1 ¼ inch Porterhouse steak, about 1 ½ lbs
  • ½ lbs fresh white lump crabmeat
  • 1 lbs fresh asparagus
  • ½ tbsp chopped garlic
  • 1 envelope béarnaise sauce mix
  • 1 tbsp lemon juice
  • 1/8 tsp paprika
  • 2 tbsp butter


  1. Prepare béarnaise sauce according to package directions.
  2. While preparing the béarnaise sauce, place asparagus in a steamer basket; place in a large saucepan with at least an inch of water. Bring to a boil; cover and steam for 8-10 minutes or until the asparagus is tender but still crisp.
  3. In a large skillet, sauté the crabmeat in butter for 3-4 minutes or until heated thoroughly. Add garlic and cook for one minute, add lemon juice and keep warm.
  4. Grill steaks at high heat; 6 minutes on one side then 4 on the other or until the internal temperature reaches 135 degrees, (medium rare).
  5. Top with crab mixture, asparagus and béarnaise sauce, sprinkle with paprika and serve.