California Avocado Croque Oscar

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Serves: 10
10    sourdough bread slices, 3-4 inches in diameter, ¼ inch thick
Tbsp.  butter
60    thin asparagus spears, 2-3 inches long, poached until tender-crisp
10    slices Raclette or Muenster Cheese
10  oz.  jumbo lump crab meat, warmed
10  oz.  California Avocado-Brown Butter Hollandaise (recipe follows)
  Fresh California Avocados, peeled, seeded, sliced and fanned*
oz.  chives or green onions, thinly sliced for garnish
    California Avocado-Brown Butter Hollandaise Yield: 10 servings or 1-1/4 cups
  egg yolks
oz.  lemon juice
Tbsp.  Dijon mustard
oz.  hot water, divided
  Fresh California Avocado, peeled and seeded*
  dashes cayenne pepper hot sauce
  dashes Worcestershire sauce
cups  hot (140°F) brown butter, strained
  As needed  salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Sparingly butter one side of the bread slices, then place them butter side down on a pre-heated medium flattop/griddle.
  2. On each bread slice, arrange asparagus so that the points are just peaking over the service side of the crust, then top with a slice of Raclette cheese. Allow the heat to soften/melt the cheese and toast the bottom of the bread to golden brown.
  3. Add about 3/4 ounce of warm lump crab to each build.
  4. Drape 3/4 ounce of California Avocado-Brown Butter hollandaise over the crab, allowing some of the crab pieces to show.
  5. Finish each Oscar with 5 thin, fanned slices of California Avocado, a drizzle (1/4 ounce) California Avocado-Brown Butter Hollandaise and 1/4 ounce lump crab meat.
  6. Garnish with chives and serve immediately.

California Avocado-Brown Butter Hollandaise

  1. In a blender, process yolks until fluffy and light in color (several seconds).
  2. Add the lemon juice, mustard, hot water, California Avocado, hot sauce and Worcestershire sauce. Puree on high.
  3. Dribble hot browned butter into the yolk mixture until sauce thickens. Adjust consistency with additional hot water. Season with salt.
  4. Remove from blender and hold warm in a bain marie.
  5. Repeat steps with the remaining ingredients.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Dave Woolley, CD Culinary Approach, Denver, CO

Recipe courtesy ofChef Dave Woolley, CD Culinary Approach LLC, Denver, CO

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