recipe for steak sauce with crab meat?

Answer 1

You need to make steak oscar.
Cook your steak to your liking.
top with crab meat.
On top of the crab meat, put some steamed asparagus. (some places substitute steamed broccoli spoears for the asparagus)
Pour some of the bernaise sauce mentioned above over all. (Or in place of makeing your own sauce, the Knorr brand makes a very good sauce mix, both the Hollandaise and the Bearnaise are very good, and easy.)

Also good on Veal steaks, or with boneless, skinlee chicken breasts.

Answer 2

Are you loking for a sauce that contains crab meat to go over your cooked steak?

If so, just heating the crab up gently in salted butter is a nice topping. You can also make a Bearnaise sauce and fold in crabmeat when it's done.

BEARNAISE SAUCE (by Sara Moulton)
1/4 cup white wine vinegar
1/4 cup dry white wine
1 tablespoon minced shallots
1 tablespoon dried tarragon
Salt and pepper
3 egg yolks
2 sticks unsalted butter, melted in saucepan
2 tablespoons minced fresh tarragon

In a small saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate heat until reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve.
In the top of double boiler or a heat-proof bowl whisk the egg yolks until they become thick and sticky. Whisk in the reduced vinegar mixture and pepper. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.

While whisking the yolk mixture gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom of the melted butter.

Season the sauce, to taste, with chopped tarragon, salt and pepper. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos.

Answer 3

CRAB RANGOON - WONTONS

16 oz. cream cheese
1 tsp. A1 steak sauce (may be omitted)
1 sm. can of crab meat, drained very well
1/4 tsp. garlic
Wonton skins

Mix ingredients. Put in microwave and cook until cream cheese is soft enough to mix ingredients well. Chill until cream cheese becomes cold. Fill wonton skin with about 1 teaspoon each. Seal well and deep fry. These fry better if FILLED wonton skins are chilled at least 30 minutes before frying.

Answer 4

I love crab meat. Please don't use steak sauce with it. Please??