Exquisite Crab Topped Oysters with Bearnaise Sauce Recipe
Picture this: you’re gathered around a table with your closest friends, sipping on a glass of dry white wine and enjoying in the company of each other. Suddenly, the aroma of crab and oysters fills the air, and you feel your taste buds start to tingle with anticipation.
If this sounds like your idea of a good time, then I’ve got the perfect recipe for you: Crab Topped Oysters with Bearnaise Sauce. These little bites are packed with flavor, featuring fresh lump crabmeat, topped over succulent oysters resting on a bed of rock salt. All of this is smothered in homemade bearnaise sauce – a creamy and tangy sauce that’s perfect for dipping or drizzling overtop.
Not only is this an impressive appetizer that will impress any dinner party guests or family gathering, but it’s also incredibly easy to prepare. With simple ingredients from your local grocery store and an hour in the kitchen, you’ll have a dish that looks like something straight out of restaurant.
So why not give it a try? Whip up these delicious Crab Topped Oysters with Bearnaise Sauce, and soon everyone around your table will be reaching for seconds – and asking for your recipe!
Why You’ll Love This Recipe
Are you ready to add some elegance to your dinner table? Look no further than these crab-topped oysters with béarnaise sauce. This recipe is perfect for those who love seafood and are looking to impress their guests with a dish that is both luxurious and delicious.
First, let’s talk about the star of the dish – the crab meat. Fresh lump crab meat is combined with a flavorful mix of parsley, tarragon, shallots, and pepper to make a mixture that sits atop fresh oysters. These flavors all come together to create a savory and satisfying taste that will leave you wanting more.
To take this dish to the next level, we add a creamy béarnaise sauce on top of each oyster. The sauce consists of a reduction made from dry white wine and shallots, mixed with egg yolks and clarified butter. The result is an indulgent cream sauce that pulls everything together harmoniously.
One of the best things about this recipe is how versatile it is. You can easily modify it to fit your tastes or dietary preferences. Swap out the crab meat for shrimp or scallops for a twist, or add some heat with paprika seasoning. You could even try different variations of shellfish – baked oysters, grilled oysters, or even stuffed filet mignon Oscar-style.
Overall, these crab-topped oysters with béarnaise sauce are perfect for any dinner party or date night at home. Impress your loved ones with this fancy-looking and supremely tasty seafood dish – trust us, they’ll be begging for more!
Here are the ingredients you will need for this crab topped oysters with a bearnaise sauce recipe. Be sure to gather all the items on this list to make the cooking process run smoothly.
For the Oysters:
- Fresh oysters, 12
- Rock salt, for baking
For the Crab Topping:
- Fresh lump crabmeat, 1/2 cup
- Bread crumbs, 1/4 cup
- Parsley, chopped, 1 tablespoon
- Paprika, 1/2 teaspoon
- Salt and pepper, for seasoning
For the Bearnaise Sauce:
- Dry white wine, 2 tablespoons
- Shallots, minced, 2 teaspoons
- Tarragon, chopped, 1 tablespoon
- Bearnaise sauce mix (such as Knorr), 1 package
- Heavy cream, 1/4 cup
- Unsalted butter, softened, 1/2 cup
Make sure all ingredients are fresh and of high quality to achieve the best results possible. You can find most of these items at your local grocery store or seafood market.
The Recipe How-To
Grilled Oyster with Crab Topping and Bearnaise Sauce
- 12 fresh oysters, in their shell
- 1/2 lb. fresh lump crabmeat
- 1/2 cup bread crumbs or Panko
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh tarragon, chopped
- 3 large shallots, finely chopped
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 2 egg yolks, beaten
- 2 tablespoons unsalted butter at room temperature
- 4 cups rock salt for grilling
For the topping:
– Combine the crabmeat, bread crumbs, parsley, tarragon and shallots in a bowl.
For the sauce:
1. In a small saucepan put 1/4 cup dry white wine and reduce it until you get 1 tablespoon.
2. Add the 2 egg yolks to the reduction and whisk over low heat until frothy.
3. Remove from heat and start whisking in the unsalted butter one tablespoon at a time until it’s melted into the mixture.
4. Put back on the stove and whisk in your heavy cream slowly.
5. Turn off the heat and set aside.
1. Preheat grill to high heat.
2. Rinse oysters under cold running water and discard any that do not close when tapped.
3. Arrange oysters on grill grate or tray with rock salt to steady them.
4. Top each oyster with a dollop of crab topping.
5. Sprinkle paprika over the top of each oyster with crab topping.
6. Close grill lid and cook until topping is golden brown and sizzling approximately five (5) minutes.
Serve hot topped with a spoonful of bearnaise sauce.
Note: If you are cautious about eating raw oysters and want to safely enjoy this recipe, you can also bake the topped oysters for approximately six (6) minutes in a preheated oven at 350°F until golden brown.
Substitutions and Variations
Variety is the spice of life, and this recipe is no exception. There are numerous ways to alter the original recipe and create a new spin on the classic crab topped oysters with bearnaise sauce. Here are some substitutions and variations that will take your culinary game up a notch.
Instead of crab meat, you can substitute it with fried oysters, shrimp or even lobster meat to cater to your tastes. If you’re looking for a land-based alternative to seafood, filet mignon or beef tenderloin will work wonders when prepared as steak Oscar style.
For those who want to add more texture and flavor to their dish, try using grilled oysters over fresh ones. Additionally, stuffed filet or baked oysters will elevate the dish’s richness by suggesting different methods of preparation!
If you’re looking for a low-carb option that makes a great appetizer, replace the bread crumbs with crushed pork rinds for an added crunchy texture. On the other hand, if you want a gluten-free version of the recipe, you can try using cauliflower rice as an alternative to breadcrumbs.
With the substitution of tarragon with parsley or chives, this dish is versatile enough to please any taste buds. Add a dash of paprika or cracked black pepper to spice-up this classic appetizer!
To match your favorite wine palate preferences, consider experimenting with different dry white wines while preparing your béarnaise sauce. If you’re looking for an extra hint of onion flavor in your dish, swap shallots for red onions while preparing the béarnaise sauce.
As always when swapping ingredients in any recipe, be sure to taste food along the way to ensure it matches one’s personal preference correctly!
Serving and Pairing
Ah, the pleasures of the palate! This crab-topped oysters with béarnaise sauce recipe is a tantalizing treat for the taste buds. But the question remains, what do you serve it with?
Firstly, let’s talk about the texture of this masterpiece. The crunchy top of crab meat and bread crumbs on top of a succulent oyster is a burst of flavors in every bite. The creamy béarnaise sauce adds richness and depth to the dish making it a perfect complement to other proteins such as beef tenderloin or grilled steak Oscar style. In fact, this dish is often paired with dishes that mirror its luxurious qualities like the famous filet mignon Oscar or steak Oscar.
If you’re looking for something lighter to complement these crab-topped oysters, try pairing them with a crisp dry white wine such as Sauvignon Blanc or Chardonnay. These wines add another dimension to the dish by providing an acidic edge to cut through the rich buttery béarnaise sauce while also providing a fresh finish.
For seafood lovers, pair these oysters with baked, fried or grilled oysters Rockefeller. Both dishes have similar textures and share common ingredients, ensuring that they will work together effortlessly. The crispy breadcrumbs on both dishes bring an extra dimension of texture, complementing each other perfectly.
But don’t be afraid to try something new! These crab-topped oysters with béarnaise sauce are so versatile, they can elevate any dinner simple or extravagant. You can even make mini versions of these as a fancy appetizer for your dinner party guests! Just make sure you have plenty of rock salt on hand to keep them upright.
In conclusion, let your taste buds be your guide when pairing this dish. Whether you prefer meat or seafood as your partner in crime for this dish, it will surely provide an unforgettable gastronomic experience that will leave everyone begging for more. Bon appétit!
Make-Ahead, Storing and Reheating
As a host, you want to be able to enjoy your own party without the stress of having to prepare everything last minute. That’s why I always recommend making the crab topped oysters ahead of time. You can assemble the oysters with the crab topping and sauce, then store them in the fridge until you’re ready to bake them.
To keep the oysters as fresh as possible, use fresh oysters and store them in a container covered with damp paper towels. You can also sprinkle some rock salt on the bottom of the container, which will help absorb any excess liquid.
When it’s time to serve the oysters, simply take them out of the fridge, let them come to room temperature for 10-15 minutes, and then pop them in the oven at 375°F for about 12-15 minutes or until heated through. Avoid overheating them, as this will cause the oysters to become rubbery and tough.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat them, place them back in the oven at 375°F for about 5-7 minutes or until heated through. Be sure not to overheat them again, otherwise they will lose their texture and flavor.
Remember that these oysters are best enjoyed fresh out of the oven, so try to plan accordingly and bake only what you need for each serving. With these make-ahead tips in mind, you can relax and enjoy your party without any fuss!
Tips for Perfect Results
When it comes to making crab topped oysters with béarnaise sauce, there are a few tips that can help you achieve the perfect results. Here are some tips for making sure that your oysters come out delicious and mouth-watering every time.
First, make sure to use fresh oysters. While canned or frozen oysters may be convenient, they won’t have the same flavor as fresh ones. It’s worth the extra effort to find fresh oysters that are still in their shells.
Secondly, when shucking your oysters, be careful to not spill their juices. This briny liquid will enhance the natural flavor of the oyster when cooked. So, make sure to shuck them over a bowl to catch any juices.
Thirdly, topping the oysters with crab meat is a game-changer, but it’s important to use good quality crab meat. Fresh lump crabmeat is ideal, but if you need to use canned crab meat make sure it’s high-quality.
Fourthly, don’t skimp on seasoning the crab meat mixture with fresh herbs like parsley and tarragon. These herbs enhance the flavor of the crab meat and balance out the richness of the sauce.
Fifthly, don’t forget to sprinkle rock salt over your baking tray before placing your oysters on top of them. The rock salt protects the bottom of the oyster from overheating and helps provide better presentation.
Lastly, when making béarnaise sauce for this dish, ensure careful temperature control. The sauce can break (separate) or curdle at higher temperatures so it’s important to monitor constantly.
These tips will help you get perfect results every time you prepare this dish. So go ahead and give it a try!
Now, let’s address some of the frequently asked questions about making Crab Topped Oysters with a Bearnaise Sauce recipe.
What do you put bearnaise sauce on?
If you’re looking to bring some French flair to your culinary creations, you may want to consider making Béarnaise sauce. This rich and velvety sauce is a classic in French cuisine, and it’s typically made by combining shallots, tarragon, and (sometimes) chervil with a reduction of vinegar and wine. The sauce is then thickened with egg yolks and butter, creating a delectable topping for meat, fish, eggs, or vegetables.
Is bearnaise sauce supposed to be hot or cold?
Whether you choose to serve the sauce piping hot, just warm, or refreshingly cold is entirely up to you. Just be sure to maintain the temperature of the sauce if you decide to go with the hot option. To do so, place it over a pot of steaming hot water, being mindful to keep the temperature below 60ºC (140ºF) to avoid curdling.
What is the relationship between oyster and crab?
A type of symbiotic relationship where a tiny crab gains protection and support from an oyster’s shell as it grows is known as commensalism.
How do you cook oysters Jamie Oliver?
To prepare the oysters, start by preheating your oven to the highest temperature setting if you plan to cook them indoors. Take an ovenproof frying pan and add the rock salt to it. Preheat the pan in the oven for roughly 20 minutes, then carefully place the oysters on top of the rock salt. Return the pan to the oven and cook for another 10 minutes.
In conclusion, these Crab Topped Oysters with a Bearnaise Sauce recipe are the perfect addition to your dinner party menu. Whether you are hosting a formal dinner or a casual get-together with friends, these delicious appetizers are sure to impress your guests.
With fresh oysters, lump crabmeat, and a creamy bearnaise sauce, this recipe combines classic flavors in a uniquely elegant way. And with easy-to-follow instructions and plenty of tips for perfect results, even novice cooks can create an impressive dish.
So the next time you’re planning a dinner party or looking for a special appetizer to treat your guests, try this Crab Topped Oysters with a Bearnaise Sauce recipe. Your guests will thank you for it, and you’ll have the satisfaction of knowing that you’ve created something truly special in your own kitchen.
Crab Topped Oysters With a Bearnaise Sauce Recipe
- 16 large oysters
- 1/4 cup dry breadcrumbs
- rock salt
- bearnaise sauce
- 450 g fresh lump crabmeat
Easy Bearnaise Sauce
- 2 large shallots, minced
- 3 teaspoons tarragon, chopped finely
- 2 teaspoons parsley, chopped finely
- 1/4 cup dry white wine
- 1 cup hollandaise sauce, kept warm
- Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.
- Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.
- Put 1-2 teaspoons of béarnaise over each oyster and top with 1 tablespoon of crab meat. Add another 1-2 teaspoons of sauce over crab.
- Sprinkle oysters with bread crumbs and paprika. Bake at 190°C for 15 minutes or until sauce starts to brown.
- Béarnaise Method.
- Combine shallots, tarragon, parsley, white wine and pepper in a small saucepan and boil over a high heat until liquid has been reduced by half.
- Remove from heat you can either leave as is or strain through a fine sieve if desired.
- Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.
- Yields about 1 cup.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!