CRAB RAREBIT
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...
Provided by Vickie Parks
Categories Cheese Appetizers
Time 20m
Number Of Ingredients 14
Steps:
- 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.
- 2. Whisk the egg whites until stiff.
- 3. Preheat oven broiler.
- 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.
- 5. Place a slice of sourdough toast on each place. Spread the crab mix on each slice of toast.
- 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.
- 7. Garnish each serving with a generous sprinkling of chopped parsley, and serve immediately while still hot.
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Rebecca Gama
[email protected]This crab rarebit was a bit too rich for my taste. I think I'll try a different recipe next time.
Cassia Deans
[email protected]I'm not a huge fan of seafood, but I loved this crab rarebit! The cheese sauce was so rich and flavorful, and the crab added a nice briny flavor.
Butt Bahader
[email protected]This crab rarebit is a classic dish that's always a hit. I love serving it with a side of crusty bread for dipping.
Nawab Saqi
[email protected]I like to add a little bit of chopped fresh parsley to my crab rarebit before serving. It adds a nice pop of color and flavor.
Esther Martinez
[email protected]This crab rarebit is a great way to use up leftover crab meat. It's also a delicious and affordable meal.
Rey Valdez
[email protected]I'm not sure why this recipe calls for dry mustard. I didn't think it added anything to the flavor of the crab rarebit.
Theodore Groepies
[email protected]This crab rarebit is perfect for a party. It's easy to make ahead of time, and it can be served hot or cold.
Dave Zephier
[email protected]I served my crab rarebit with a side of roasted asparagus. It was a delicious and healthy meal.
mervat rahal
[email protected]I used a blend of cheddar and Gruyère cheeses for my crab rarebit. It was so creamy and flavorful!
Matija
[email protected]I'm not a fan of Worcestershire sauce, so I omitted it from the recipe. The crab rarebit was still delicious.
saso tadros
[email protected]This crab rarebit is a bit pricey to make, but it's worth it for a special occasion. The combination of crab and cheese is always a winner.
Idris Liranzo
[email protected]I love how easy this crab rarebit is to make. I can have it on the table in less than 30 minutes. It's perfect for a quick weeknight meal.
Michael Gray
[email protected]This crab rarebit was delicious! I used fresh crab meat, and it really made a difference. The sauce was creamy and flavorful, and the crab was cooked perfectly. I'll definitely be making this again.
Ronitah Faith
[email protected]I followed the recipe exactly, but my crab rarebit turned out runny. I'm not sure what I did wrong.
Mustapha Che
[email protected]This crab rarebit was just okay. The cheese sauce was a little bland, and the crab was a bit overcooked. I think I'll try a different recipe next time.
BAGHI BABA
[email protected]I'm not a huge fan of crab, but I loved this dish! The cheese sauce was so rich and flavorful, and the crab added a nice texture. I'll definitely be making this again, even if I have to use imitation crab.
Sakil Ali
[email protected]This was my first time making crab rarebit, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I used sourdough bread for the toast, and it was perfect for sopping up the sauce.
Nehla Marma
[email protected]I love crab rarebit! It's such a classic dish that's always a crowd-pleaser. I like to add a little bit of cayenne pepper to mine for a little bit of a kick.
Md Arifur Rahman Tuhin
[email protected]This crab rarebit was a hit with my family! The cheesy, creamy sauce was perfect for dipping the toasted bread. The crab added a nice briny flavor that really made the dish sing. I'll definitely be making this again.