Ode To Crab - The Fat Oscar (Chicken, Crab, Asparagus & Hollandaise)

The next few posts will pay homage to one of my dearest friends who I also love to consume.

The crab. Dungeness to be precise.

Caught in Westport, Washington.

You see, I have a long history with these salty crustaceans. Much of my childhood was spent at cottages that sat just a few steps away from the docks. At least once, sometimes twice a year we would spend several days enjoying the briney air and the smell of a constant campfire that was most certainly burning someplace. And I would spend most of my day, down on the docks, constantly throwing and pulling in my crab nets.

Fishing? I can live without it.

Crabbing? There's nothing like it.

We recently took my 3 month old son with us to Westport for the first time. I was able to spend a quiet day on the docks, almost completely alone but for my wife and son, working to haul in some grumpy bottom dwellers whose size would allow me a decent few meals. I ended up with 3 by the end of the day, and over the next few days I'll unpack some fantastic recipes for which they gave their lives.

First, allow me to introduce you to the Fat Oscar - my tantalizing rendition of a classic that pairs pan seared chicken and that sweet, sweet dungeness crab, covered in a thick hollandaise.

Proceed with caution.

On second thought, feel free to dive in!

The Fat Oscar
Ingredients: 
2 Chicken Breasts
Salt, Pepper & Garlic Powder
2 Tbl. Canola Oil
2 Tbl. Butter
A few sprigs fresh thyme
1 Lb. Asparagus
2 Tbl. Olive Oil
4 oz. Dungeness crab, cooked and divided

For The Hollandaise:
1/2 cup butter
3 Large Egg Yolks
1 Tbl. Lemon Juice
2 pinches salt
1/2 Tsp. Sriracha
2 Tbl. Hot Water

Directions:
Preheat your broiler to high.

Sprinkle salt, pepper and garlic on the chicken breasts and set aside.

Trim your asparagus, and toss with 2 Tbl. Olive Oil. Place on a cookie sheet, and sprinkle with salt and pepper. Place in the broiler for 6 minutes for asparagus that still has a snap to it, or if you're weird leave it in for 8.

In a medium or large saute pan, heat your canola oil and 2 Tbl. butter over moderate heat. When hot, add your chicken and fresh sprigs of thyme. I prefer to cook the chicken for about 8 minutes, flipping them every two. It really depends on the size of your chicken breasts though, so don't take any chances. If you're not sure if it's done, check it. While you are cooking the chicken, tilt the pan every once in awhile and baste them with the butter, oil and sprigs of thyme. When done, remove to a plate, and keep warm until ready to serve.

On to the hollandaise!

Heat 1/2 cup butter in a small saucepan until melted and then reduce heat to lowest setting. We're not looking to make browned butter, so if you see that happening, take it off the heat!

In a small bowl, combine the egg yolks, lemon juice, salt and sriracha. Whisk together until well combined. Slowly whisk in the melted butter and hot water. Return the mixture to the saucepan, and place over low heat, and cook until slightly thickened. You'll want to use it right away.

To plate,  place each piece of chicken on plates and surround with half the asparagus. Top with 2 oz. crab meat, and then drizzle some hollandaise over the top. And then eat them. Eat them hard.


Because Eating Good Is A Calling Of Its Own, 
The Fat Pastor