Crab Rarebit Toast

Rarebit consists of a cheesy creamy sauce which is served over slices of toasted bread. It is a great starter or side dish and it is absolutely delicious! Here James has added crab to make the dish that bit more indulgent!
James Martin's Saturday Morning | Light Bites | Seafood | Sharing
4

Ingredients

  • 100g tomato chutney
  • 300g White Crab Meat
  • 2 tbs crème fraiche
  • 1 lime zest and juice
  • Salt and pepper
  • 4 slices sourdough bread, toasted
Rarebit
  • 350g grated cheddar cheese
  • 50ml beer
  • 1 tsp Worcester sauce
  • 2 tbs english mustard
  • Few drops green Tabasco
  • 2 tbs plain flour
  • 2 egg yolks
To serve
  • Watercress

Method

Print Recipe

Gently melt the cheese in a pan, add all the remaining ingredients.

Toast the bread, mix the crab and crème fraiche season, top with tomato chutney, sliced tomatoes and crab mix, zest over the lime then spoon over  rarebit, bake for 5 minutes. Serve with watercress.

Ingredients

  • 100g tomato chutney
  • 300g White Crab Meat
  • 2 tbs crème fraiche
  • 1 lime zest and juice
  • Salt and pepper
  • 4 slices sourdough bread, toasted
Rarebit
  • 350g grated cheddar cheese
  • 50ml beer
  • 1 tsp Worcester sauce
  • 2 tbs english mustard
  • Few drops green Tabasco
  • 2 tbs plain flour
  • 2 egg yolks
To serve
  • Watercress

Method

Gently melt the cheese in a pan, add all the remaining ingredients.

Toast the bread, mix the crab and crème fraiche season, top with tomato chutney, sliced tomatoes and crab mix, zest over the lime then spoon over  rarebit, bake for 5 minutes. Serve with watercress.

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