Crab Rarebit

For anyone that loves a rarebit, I have the perfect dish for you, with fruity hot sauce, sweet crab, and rich mature cheddar cheese.

Ingredients (serves 1-2)

1 crab

2 small cornichons / 1 large gherkin

10g butter

50g cheddar cheese

20ml semi skimmed milk

2 tbsp plain flour

2 tbsp Sriracha / 1 tbsp Tabasco

1 egg

1. Melt the butter and grated cheese, add the flour, then slowly whisk in the milk until thoroughly combined.

2. Take off the heat for a minute or so, and add the scotch bonnet sauce, egg and season to taste.

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

4. 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.

5. Serve with crusty bread and/or shredded fennel for an aniseed crunch.