crab rarebit

Name: Crab Rarebit
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: UK/Ireland
Ingredients: 1 1/2 tablespoon(s) butter; 3 tablespoon(s) all-purpose flour; 1/2 cup - milk; 2 large eggs, separated; 2 tablespoon(s) worcestershire sauce; 1/2 to 1 tablespoon(s) hot sauce (such as tabasco) - optional; 1 tablespoon(s) english mustard; 2/3 cup - cheddar cheese, grated (comte cheese is also good in this recipe); 8 1/2 ounce(s) cooked crabmeat, drained (about 2/3 cup); 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1/4 cup - fresh flat-leaf parsley, finely chopped (for garnish); 1 medium lemon, juiced; 6 slice(s) sourdough bread, lightly toasted

5 Pinches

Vickie Parks

Renton, WA

Updated on Jul 27, 2017

Welsh Rarebit originated in Wales in the 1700s as a way of pairing together two great Welsh foods--wheat bread and cheddar cheese. Despite the lack of meat, it was originally called Welsh Rabbit, but over time it became known as Welsh Rarebit. Variations cropped up over the decades that incorporated different cheeses and different breads. At one time, there was an abundance of crab along the Welsh coastline, at which time crab recipes were in high demand, and it was then that Crab Rarebit was created. It's great served for lunch, as a light dinner or as a snack anytime of the day.

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prep time 10 Min

cook time 10 Min

method Broil

yield 6 serving(s)

Ingredients

1 1/2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup - milk
2 large eggs, separated
2 tablespoons worcestershire sauce
1/2 to 1 tablespoons hot sauce (such as tabasco) - optional
1 tablespoon english mustard
2/3 cup - cheddar cheese, grated (comte cheese is also good in this recipe)
8 1/2 ounces cooked crabmeat, drained (about 2/3 cup)
1 teaspoon salt
1 teaspoon black pepper
1/4 cup - fresh flat-leaf parsley, finely chopped (for garnish)
1 medium lemon, juiced
6 slices sourdough bread, lightly toasted

How To Make crab rarebit

Step 1

Melt the butter in a medium saucepan, then stir in flour to form a roux. Keep stirring with a wooden spoon for about 2 minutes to cook out the floury taste. Gradually whisk in the milk. It will be a bit lumpy at first, but keep whisking. Once the mixture is smooth, set it aside to cool slightly.

Step 2

Whisk the egg whites until stiff.
Step 3

Preheat oven broiler.
Step 4

Whisk egg yolks, Worcestershire, hot sauce, mustard and cheese into the roux. Add the crab meat, season lightly with about a teaspoon or so of parsley and a generous squeeze of lemon juice. If you wish, you could add another teaspoon of black pepper. Then fold in the egg whites.
Step 5

Place a slice of sourdough toast on each place. Spread the crab mix on each slice of toast.
Step 6

Place toasts on a broiler pan, and place under the broiler for 4 to 6 minutes or until the crab mixture is puffy and bubbling and lightly browned.
Step 7

Garnish each serving with a generous sprinkling of chopped parsley, and serve immediately while still hot.
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