Crab Rarebit

Serves 4/6 as a light lunch or teatime treat!

What You Need: 
  • 1x pack of white crab meat OR 50/50 Mixed crab meat
  • 50g butter
  • 50g plain flour
  • 80ml double cream
  • 80ml cider
  • 1 tbsp whole grain mustard
  • 1 tbsp Devon Chilli Jam (if using white crab meat only)
  • Splash of Worcester sauce & a few drops of Tabasco
  • 100g strong grated cheddar cheese
  • 4/6 slices of Rye bread
What You Do: 
  1. In a saucepan, melt the butter on a low heat. Add the flour to a paste and cook for a few minutes and stir.
  2. Slowly add the cider, increase the heat and keep stirring. Next add the cream, mustard, Worcestershire sauce & Tabasco.  Once fully mixed, add most of the cheese, saving some to sprinkle on the top. Once the mixture is of a thick consistency, take off the heat and mix in the crab meat (you can save some to put on top of the Rarebits if you wish)
  3. Lightly toast the rye bread. Spread a generous layer of the Devon Chilli Jam on to the bread, then add the Rarebit Mix, sprinkle the remaining grated cheese on the top.
  4. If you are using our 50/50 mixed brown/white crab, instead of using chilli jam, spread a layer of brown crab meat on the lightly toasted bread and add a large spoon of brown meat to the cheesy sauce.
  5. Pop under a hot grill until it is bubbling and the cheese is nicely coloured on top.
  6. You can serve with a spoon of white crab on top and a rocket salad on the side

View listing page for Crab Shed Salcombe

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