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Crab Rarebit

For anyone who loves a rarebit, we have the perfect dish for you, using The Whisky Sauce Co's spicy scotch bonnet sauce, sweet crab and mature cheddar cheese. This recipe was made at the Secret Herb Garden, photography by Oh! Taste.

1 crab - 2 small cornichons - 10g butter - 50g cheddar cheese - 20ml semi skimmed milk - 2 tbsp plain flour - 2 tbsp scotch bonnet sauce - 1 egg

Melt the butter and grated cheese, then add the flour and slowly whisk in the milk until thoroughly combined, being careful not to let it split. Take off the heat for a minute or so, and then add the scotch bonnet sauce, egg and season to taste

Mix together the brown and white meat of a pre-cooked crab with the chopped cornichons, and then press back in to the shell.

Layer the sauce over the crab meat and either cook under a hot grill until puffed and golden brown, or cover with slightly less sauce and use a blow torch, which creates a lovely mottled effect.

Serve with crusty bread and tender baby fennel for an aniseed crunch.

Serves 1 – 2