Preheat oven to 425 degrees Fahrenheit.

In a large bowl, beat 3 eggs. Add mayonnaise, Omaha Steaks Seasoning, Dijon mustard, salt, pepper, and parsley, and combine.

Add crab sauce, crab meat, and crushed crackers into a bowl and fold (do not break up the crab too much).

Make 3-ounce portions and roll into balls.

Place on a greased baking sheet and bake for 7 minutes or until the internal temperature reaches 150 degrees Fahrenheit.

Béarnaise Sauce

Pour white wine into the pan and reduce by half over medium to high heat.

Combine egg yolks, white wine reduction, red wine vinegar, fresh tarragon, salt, pepper, and your favorite hot sauce in a blender.

Melt butter in the microwave for 1 minute and 20 seconds or until it’s hot. Separate the milk solids to make it clarified.

Turn your blender to a medium/high setting and slowly add the clarified butter to the other ingredients.

Chef’s Note: It is very important to do this slowly and take your time. If you rush, the sauce will break.

Top with 3 cooked asparagus tips.

Then, top with the crab cake, finish with béarnaise sauc,e and sprinkle with fresh chopped parsley.