California Avocado season has ended.

California Avocado Croque Oscar

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California Avocado Croque Oscar



Serves: 10

10 sourdough bread slices, 3-4 inches in diameter, ¼ inch thick
2 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)
5 Fresh California Avocados, peeled, seeded, sliced and fanned*
1 oz. chives or green onions, thinly sliced for garnish
California Avocado-Brown Butter Hollandaise Yield: 10 servings or 1-1/4 cups
8 egg yolks
2 oz. lemon juice
1 Tbsp. Dijon mustard
3 oz. hot water, divided
2 Fresh California Avocado, peeled and seeded*
2 dashes cayenne pepper hot sauce
2 dashes Worcestershire sauce
2 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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of Chef Dave Woolley, CD Culinary Approach LLC, Denver, CO


(1 Ratings)