Crab Rarebit Recipes

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WELSH RAREBIT

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11



Welsh Rarebit image

Steps:

  • In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

REAL WELSH RAREBIT

A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.

Provided by MOMFISH

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 10



Real Welsh Rarebit image

Steps:

  • Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

WELSH RAREBIT

Anyone can lay a few slices of cheese on toast and melt them, but creating a thick sauce of cheese, beer and spices and then spreading it on toast creates one of the best late-night snacks I know. This is Welsh rarebit, or rabbit, a traditional British dish whose name has a long and complicated history, one we will not go into here.

Provided by Mark Bittman

Categories     easy, appetizer

Time 20m

Yield 4 or more servings

Number Of Ingredients 8



Welsh Rarebit image

Steps:

  • Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
  • When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
  • Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 46 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 26 grams, Sodium 1037 milligrams, Sugar 4 grams, TransFat 2 grams

2 tablespoons butter
2 tablespoons flour
1 tablespoon mustard powder, or to taste
1/2 teaspoon cayenne, or to taste
3/4 cup strong dark beer, like Guinness
2 tablespoons Worcestershire sauce, or to taste
1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated
4 to 8 pieces lightly toasted bread

WELSH RAREBIT

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 8



Welsh Rarebit image

Steps:

  • Preheat oven to 325 degrees F.
  • Slice bread into 1/2-inch thick slices, butter each slice, sprinkle with Parmesan and place on a baking sheet. Bake until golden brown.
  • Whisk cream, dry mustard, Worcestershire sauce, and cayenne pepper together in a saucepan. Heat over medium-low heat, stirring constantly and gradually adding Cheddar. Heat until flavors are integrated, cheese is melted, and mixture is thickened. Serve as a fondue in which to dip bread crisps.

1 loaf French bread
4 ounces (1 stick) butter, approximately
1/2 cup Parmesan
1 pint (2 cups) heavy cream
3 tablespoons English dry mustard
4 dashes (about 1/2 teaspoon) Worcestershire sauce
1 teaspoon cayenne pepper
1 1/2 pounds English sharp Cheddar, grated

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