RECIPE: Steak Oscar on a Crab and Corn Croquette served with Asparagus

Chef John Magno of District. Pour House + Kitchen dishes up their Steak Oscar. 

See more at districtpourhousekc.com.

Steak Oscar on a Crab and Corn Croquette served with Asparagus
INGREDIENTS/PREP: 
Crab and Corn Croquette:  ½ Cup Hash Brown, 2 oz Lump Crab, 1oz Corn, ½ oz Green Onion, 1t Cajun Seasoning, Salt/Pepper to Taste
Béarnaise:  6 Egg Yolk, 4oz Melted Butter, 1t Vinegar, ¼ oz Lemon Juice, Chopped Savory Herbs, Salt/White Pepper to Taste
Croquette Preparation:  Mix hash brown, lump crab, corn, green onion, cajun seasoning into a bowl and make into a patty.  Fry patty for 3 to 4 minutes
Béarnaise Preparation:  Mix together eggs, lemon juice, vinegar, herbs, salt and white pepper.  Then slowly add in liquid butter while mixing. 

 

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