CRAB RAREBIT

Crab Rarebit image

Provided by Vickie Parks

Time 20m

Number Of Ingredients 14

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.