Ingredients

  • 300g White Crab Meat
  • 2 tbs crème fraiche
  • Salt and pepper
  • 2 Tomatoes sliced
  • 2 slices sour dough
Rarebit:
  • 350g grated cheddar cheese
  • 50ml milk
  • 1 tsp Worcester sauce
  • 2 tbs english mustard
  • few drops green Tabasco
  • 2 tbs plain flour
  • 2egg yolks
Salad:
  • Salad leaves
  • 2 spring onions sliced
  • 4 radish sliced
Salad dressing:
  • 50ml White Wine Vinegar
  • 150ml Olive Oil
  • Salt and Pepper to taste

Method

Print Recipe

Heat a BBQ until hot and the coals are grey.

Gently melt the cheese in a pan with the milk, add all the remaining ingredients. Toast the bread, mix the crab and crème fraiche, season. Top with tomatoes, crab mix and rarebit bake for 5 minutes.

For the salad dressing, mix all the ingredients and season to taste.

To serve, pop the rarebit on a plate with some salad leaves, drained pickle top with fennel fonds.

                       

Ingredients

  • 300g White Crab Meat
  • 2 tbs crème fraiche
  • Salt and pepper
  • 2 Tomatoes sliced
  • 2 slices sour dough
Rarebit:
  • 350g grated cheddar cheese
  • 50ml milk
  • 1 tsp Worcester sauce
  • 2 tbs english mustard
  • few drops green Tabasco
  • 2 tbs plain flour
  • 2egg yolks
Salad:
  • Salad leaves
  • 2 spring onions sliced
  • 4 radish sliced
Salad dressing:
  • 50ml White Wine Vinegar
  • 150ml Olive Oil
  • Salt and Pepper to taste

Method

Heat a BBQ until hot and the coals are grey.

Gently melt the cheese in a pan with the milk, add all the remaining ingredients. Toast the bread, mix the crab and crème fraiche, season. Top with tomatoes, crab mix and rarebit bake for 5 minutes.

For the salad dressing, mix all the ingredients and season to taste.

To serve, pop the rarebit on a plate with some salad leaves, drained pickle top with fennel fonds.

                       

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