BROWN CRAB RAREBIT

BROWN CRAB RAREBIT

Quickly becoming a classic at The Barley Mow in Mayfair. Our take on the classic rarebit with just a little bit of decadence thrown in, with rich crab and a punchy Montgomery cheddar. Ideal with a pint at the bar! 


Prep
60 mins
Cooking Time
20 mins
Difficulty
Medium
Serves
4
BROWN CRAB RAREBIT
BROWN CRAB RAREBIT

Ingredients

4 Thick Sliced Sourdough 
Crab Rarebit Mix – see below
Small bunch radish washed
Bunch Watercress, trimmed
Lemon cut into 4 wedges
Sea salt, black pepper and olive oil 

Crab Rarebit Mix 
50g unsalted butter
50g plain flour 
200ml Amber Ale 
200g Montgomery cheddar, grated 
5ml Worcestershire Sauce
5g English Mustard
300g brown crab meat  

1 bunch chives, chopped  


Directions

Melt the butter in a frying pan, add the flour, stir and cook for a minute to make a roux. Add the ale and gently cook until it reduces to a thick sauce. Stir in the cheese, Worcestershire sauce, mustard and brown crab meat and beat until the cheese is melted. Season. 

Toast the sourdough on both sides. 

Mix the chopped chives with the rarebit mix and spread the rarebit mix over the toast and cook under the grill until caramelised. 

Slice the toast into 5/6 pieces and place the toast on a plate and garnish with a small bunch of watercress, a small pile of radish and a lemon wedge.  drizzle with olive oil, season with pepper and serve.


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