Welsh rarebit with crab
If Welsh rarebit wasn’t good enough as it is, Matt Tebbutt adds crabmeat to his for something truly special.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 50²µ/1¾´Ç³ú unsalted butter
- 50²µ/1¾´Ç³ú plain flour
- 250ml/9fl oz Welsh beer
- 250g/9oz ²µ°ù³Ü²âè°ù±ð
- 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.
