Islay Whisky Crab Rarebit

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

Ron Goudie prefers to call the Rarebit a Harebit, as he says there are far more hares than rabbits on Islay!

Even though there only is a tiny amount of Islay whisky in this dish, the smoky peat flavour sings through the fabulous concoction.


  • 125 g mature Cheddar-style cheese (Emma likes Mull of Kintyre or Isle of Mull)
  • 3 medium (or 2


Mix all the ingredients together in a bowl, apart from the bread and crab. Season to taste with the salt and pepper. Just before grilling fold the crab meat in through the mixture.

Toast the bread on one side under the grill. Spread the cheesy crab mixture evenly on top and grill until browned and puffed up. Eat on its own or garnished with roasted cherry tomatoes and rocket.