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Crab rarebit
- Dean Freckleton
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Serves 2
Easy
Prep: 20 mins
Cook: 15 mins
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Upgrade your traditional Welsh rarebit by topping it with a creamy mixture of sweet and salty crab, zesty lemon and crème fraîche
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Try this crab rarebit, then check out our spinach rarebit with poached eggs, rarebit mushrooms with pickle dressing and Guinness rarebit.
Ingredients
Nutrition
Rarebit mixture
-
15g butter
-
15g plain flour
-
60ml Old Speckled Hen ale
(or similar strong ale)
-
70g mature cheddar
-
¾ tsp English mustard
-
¾ tsp Worcestershire sauce
-
2 slices of sourdough bread
-
lemon wedges
to serve
Crab mixture
-
100g picked white crab meat
-
50g brown crab meat
-
½ tbsp crème fraîche
-
½ tsp sugar
-
juice and zest of ½ a lemon
-
1 tbsp chopped chives
plus extra to garnish
Nutrition: per serving
- kcal534
- fat24.1g
- saturates13.5g
- carbs43.1g
- sugars4.2g
- fibre2.4g
- protein32.7g
- salt2.8g
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Method
-
step 1
Melt the butter in a medium pan over a medium heat. Add the flour, mix and cook for 1 min. Add the ale and whisk continuously until the mixture thickens and there are no lumps.
-
step 2
Add the cheese, mustard, worcestershire sauce and a large pinch of salt, and mix until the cheese has melted and the mixture is smooth. Remove from the heat.
-
step 3
Check the white crab meat for shards of shell, then mix with the brown. Add the crème fraîche, sugar, lemon zest and juice, chives and a large pinch of salt, and combine.
-
step 4
Heat the grill to its highest setting and toast the sourdough on both sides until golden brown. Cover one side of each piece with the rarebit mixture and grill until bubbling and deeply golden brown. Finish with dollop of crab mixture and an extra sprinkling of chives.
Discover more delicious crab recipes.
Authors
Dean Freckleton
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