Welsh rarebit with crab
An average of 4.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
If Welsh rarebit wasn’t good enough as it is, Matt Tebbutt adds crabmeat to his for something truly special.
Ingredients
- 50g/1¾oz unsalted butter
- 50g/1¾oz plain flour
- 250ml/9fl oz Welsh beer
- 250g/9oz gruyère
- ½ tsp Dijon mustard
- dash Worcestershire sauce
- 100g/3½oz white crabmeat
- 1 tsp chives, chopped
- 1 baguette, sliced and toasted
Method
Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes.
Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives.
Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour.
