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Devilled crab on sourdough toast

Devilled crab on sourdough toast

PT35M

1
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
2
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
  • 62.5ml of cider
3
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
  • 62.5ml of cider
  • 1 tsp wholegrain mustard
  • 2 tsp Worcestershire sauce
4
After about 10 minutes of gentle cooking, remove the pan from the heat and stir in the grated cheese a little at a time
  • 120g of cheddar, grated
5
Once the cheese is fully incorporated, transfer the sauce to a bowl and leave to cool
6
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
  • 250g of white crab meat, picked through for broken shell
7
Gently mix the drained crab meat into the cheese sauce
8
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
  • Tabasco to taste
  • fresh coriander to taste, chopped
  • lemon juice to taste
  • salt
  • black pepper
9
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
10
Serve by itself, sprinkled with freshly chopped coriander, or with a selection of pickled vegetables such as sliced gherkins, onions and pickled carrots

Ingredients

Metric

Imperial

  • Devilled crab

  • To serve

    • 4 slices of sourdough bread, toasted

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