Baked tomatoes
The best update for a retro favourite. Stuffed with couscous and sprinkled with feta this easy and filling meat-free dinner is ideal for a midweek meal.
Crab rarebit
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Rarebit mixture
- 15g butter
- 15g plain flour
- 60ml Old Speckled Hen ale(or similar strong ale)
- 70g mature cheddar
- ¾ tsp English mustard
- ¾ tsp Worcestershire sauce
- 2 slices of sourdough bread
- lemon wedgesto serve
Crab mixture
- 100g picked white crab meat
- 50g brown crab meat
- ½ tbsp crème fraîche
- ½ tsp sugar
- juice and zest of ½ a lemon
- 1 tbsp chopped chivesplus extra to garnish
Nutrition: per serving
- kcal534
- fat24.1g
- saturates13.5g
- carbs43.1g
- sugars4.2g
- fibre2.4g
- protein32.7g
- salt2.8g
Method
step 1
Melt the butter in a medium pan over a medium heat. Add the flour, mix and cook for 1 min. Add the ale and whisk continuously until the mixture thickens and there are no lumps.
step 2
Add the cheese, mustard, worcestershire sauce and a large pinch of salt, and mix until the cheese has melted and the mixture is smooth. Remove from the heat.
step 3
Check the white crab meat for shards of shell, then mix with the brown. Add the crème fraîche, sugar, lemon zest and juice, chives and a large pinch of salt, and combine.
step 4
Heat the grill to its highest setting and toast the sourdough on both sides until golden brown. Cover one side of each piece with the rarebit mixture and grill until bubbling and deeply golden brown. Finish with dollop of crab mixture and an extra sprinkling of chives.
