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Baked Potato Oscar Recipe

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This recipe for Baked Potato Oscar is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large russet potatoes
Salt and freshly ground pepper
5 T olive oil
4 egg yolks
1 T fresh lemon juice, plus 1/2 lemon
1 T creme fraiche
1/2 C melted butter
1/2 bunch asparagus, ends trimmed
16 oz crab meat
2 T minced chives
Directions:
Directions:
1. Preheat oven to 400 degrees. Season potatoes with salt, pepper and 1 T olive oil. Wrap each in foil and roast until cooked throught and easily pierced with a fork, about 30 minutes. Bring a medium pot of salted water to a boil over high heat.
2. Meanwhile, make hollandaise sauce: In a blender or food processor, mix egg yolks, 1 T lemon juice, creme fraiche and a pinch of salt until fully combined. With moor running, slowly drizzle in butter.
3. Blanch asparagus in boiling water until bright green, about 3 minutes. Drain and toss dry. Dress asparagus with 1 T olive oil and a pinch each of salt and pepper. Halve asparagus on the diagonal and set aside.
4. In a medium bowl, season crab with 2 T oil and salt, pepper and a squiize of leamon juice to taste.
5. To serve, half potatoes. Season interiors with salt, pepper and remaining oil. Place two potato halves on each plate. Distribute asparagus over potato halves. Top asparagus with crab, then drizzle with hollandaise and garnish with chives.

 

 

 

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