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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