Islay Whisky Crab Rarebit

Name: Islay Whisky Crab Rarebit
Yield: Serves 3-4
Cuisine: British
Ingredients: 175 g white crab meat plus 50 g brown crab meat (or 225 g white if preferred); 1 tbsp Worcestershire sauce; Roasted cherry tomatoes and rocket, to serve; 6-8 slices (cut medium, not thick) of the soda bread or sourdough loaf; 3 medium (or 2 large) free-range egg yolks; 30 ml Ardbeg 10-year-old malt whisky; 6 drops tabasco; 125 g mature Cheddar-style cheese (Emma likes Mull of Kintyre or Isle of Mull); 1 tsp Dijon mustard

Preparation info

Serves
3-4

Difficulty
Medium

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.

Ingredients

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

Europe
United Kingdom
Fish course
Pescatarian
Scotland

Method

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.