Durrus & crab rarebit

Sat, Jan 26, 2019, 06:00

  • Serves: 4
  • Cooking Time: 20 mins
  • Course: Starter
  • Cuisine: Seafood


  • 300g Durrus cheese, grated (alternatively use a good, strong cheddar)
  • 50g butter 
  • 1 tbsp Worcestersire sauce or mushroom ketchup
  • 35g plain flour 
  • 1tsp mustard, heaped 
  • 100ml Galway Hooker or similar beer
  • 200g freshly picked crab
  • 4 egg yolks 
  • Salt and white pepper to taste
  • 4 slices sourdough bread, toasted both sides


Preheat the grill to high.

Put the cheese, butter, mushroom ketchup, flour, mustard, salt and pepper into a heavy bottomed saucepan. This burns very quickly so don’t walk away from it. Heat gently until the cheese is melted, and the sauce is bubbling and smooth.

Mix well with a whisk and add the beer. 

Add your crab and egg yolks and take off the heat. 

Spread the mixture on the toasted sourdough and place under the hot grill for 1-2 minutes or until golden-brown and bubbling.

To serve, place the crab rarebit on a serving board with gherkins and a nice pint of stout.