Recipe: Filet Oscar - Now I understand the crab

Thank you for the recipe. I have always wondered why Americans use crab meat with their filet Oscar. So it is because of a famous steakhouse in Chicago!

This is the story of this delicious dish!
It was first served at restaurant Operakallaren in Stockholm, Sweden, in 1897 in honour of the Swedish king Oscar II. You fry filet of veal, and you serve it with choron sauce (bearnaise flavoured with a little tomato puree) in a ring round the filet. You then put two pieces of asparagus, side by side, on top of the filet. Outside the choron sauce ring, by the top of the asparagus, you put the meat of the claw of a lobster. This way you create the crowned monogram of king Oscar II (the letter O with the Roman digit 2 (II), and above it the Swedish royal crown. So there isn't any crab, nor any bread in the original.

Hope you enjoyed the small historical note.