Crab and Le Gruyère AOP Rarebit Recipe
Rarebit is what cheese on toast hopes it grows up to be, and this recipe takes things a step further by adding luxurious crab meat and nutty, sweet Gruyère cheese.
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Cooking tools:
- Saucepan
- Wooden spoon
- Stove
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)
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