Best Crab Rarebit Recipes

WELSH RAREBIT

Welsh Rarebit image

Provided by Alton Brown

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

Steps:

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

REAL WELSH RAREBIT

Real Welsh Rarebit image

A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.

Provided by MOMFISH

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

Steps:

Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g

CRAB RAREBIT

Crab Rarebit image

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

Ingredients

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

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.