Devilled crab on sourdough toast


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Devilled crab

To serve

  • 4 slices of sourdough bread, toasted
Melt the butter in a small saucepan over a low heat. Mix in the flour with a spatula and cook very gently for 2 minutes
  • 10g of unsalted butter
  • 10g of plain flour
Remove the pan from the heat and whisk in half of the cider. Return the pan to the heat and whisk again until the mixture thickens
Whilst still over the heat, pour in the remaining cider and continue to whisk. Once the sauce is smooth, whisk in the mustard and the Worcestershire sauce
After about 10 minutes of gentle cooking, remove the pan from the heat and stir in the grated cheese a little at a time
Once the cheese is fully incorporated, transfer the sauce to a bowl and leave to cool
Place the crab meat on a clean kitchen cloth and pull up the sides of the cloth to form a sack. Twist the sack over a sink to squeeze any excess water out of the crab meat
Gently mix the drained crab meat into the cheese sauce
Season with salt, pepper, Tabasco sauce, coriander and lemon juice – make sure you keep trying the mix to make sure it is to your liking
Spread the crab rarebit as thickly as desired over the freshly toasted sourdough and place under a grill until golden
  • 4 slices of sourdough bread, toasted
Serve by itself, sprinkled with freshly chopped coriander, or with a selection of pickled vegetables such as sliced gherkins, onions and pickled carrots
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