Crab & Comté Rarebit
Status
New
Dietary Info
For dietary information, please refer to the allergens tablet.
About the dish
Rich Comté and white crab béchamel on toasted brioche, topped with samphire and drizzled with herb oil.
MEP
Knife and Fork
Ingredients
1 slice Brioche
70g Crab Rarebit DK
6g Grated Comté Cheese DK
8g Samphire (blanched)
1g Micro Salad
3ml Herb Oil DK
Video
Recommendations
DRINKS
A coastal white like Picpoul or Muscadet will accentuate the crab's flavour, while the acidity cuts through the richness of the cheese sauce. For a non-alcoholic option, a Pentire Spritz will complement the green, herbal flavours of the samphire.
A rarebit is a dish of hot cheese sauce on toast, often flavoured with Worcestershire sauce. Its history dates back to 1781, and while it is commonly referred to as Welsh, there is no clear evidence of its origins. There are other variants such as English and Scottish rarebit, and it is also very popular in certain regions of France.
