Sunday, 3 January 2016

Gingered Crab Rarebit

Carole's Chatter: Gingered Crab Rarebit

I was so pleased that this Gingered Crab Rarebit turned out ok.  This was my very first time cooking crab.  I used crab that had already been picked from the crab.  I'll need to work up courage to tackle a whole crab.

The rarebit mixture:

Mustard powder
Worcestershire sauce
Grated cheese
Crème Fraiche
Crab lumps
Teensy bit of salt

Just mix together with a wooden spoon

Butter the undersides of your slices of bread.  Obviously you butter them in the normal way and then turn them over onto your baking tray/paper.

Spoon the mixture onto each slice, then spread it to the edges.  Finish each piece with a slice of chili for garnish.

Cook in the oven or under a grill until golden brown.



  1. That looks good -- nice job. My mom used to cook crab quite a bit, but I never had it as rarebit. Definitely going on my try list.

  2. I've never eaten a whole crab or dealt with picking out the meat. Our seafood market sells them but I buy the crab meat in a container. I like what you made, love the colors too.

  3. One of my favorite things to make growing up was open-faced grilled cheese! Why have I never thought of adding crab for a grown-up version???

  4. I've never heard of this before. It sure looks tasty!


Your comments are most welcome. Cheers