Crab and Le Gruyère AOP Rarebit Recipe - Great British Chefs

Ingredients

• 125g of unsalted butter
• 500ml of whole milk
• 50ml of ale
• 125g of plain flour
• 1 1/2 tbsp of English mustard
• 3 tbsp of Worcestershire sauce
• 75g of brown crab meat
• 125g of Gruyère, finely grated
• 1 egg yolk
• sea salt
• 6 slices of sourdough
• 100g of white crab meat, picked but kept in large chunks where possible
• 1 lemon, juiced
• 100ml of olive oil, top quality
• Gruyère, shaved or cut into neat triangles, to garnish
• wild garlic flowers, and/or sea herbs, to garnish (optional)