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Josh Eggleton salutes the iconic produce of the West Country in his devilled crab recipe, melding the fresh flavours of crab and cider with pungent, beautifully creamy Cheddar cheese. This recipe works equally well with ale or with herbs such as parsley or tarragon. Try it with your favourite bread, substitute the lemon juice with lime, and serve with a selection of pickled vegetables to create your own unique twist.
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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
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
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
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Devilled crab on sourdough toast
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