Crab Rarebit

(Originally from https://www.bbc.co.uk/food/recipes/crab_rarebit_spiced_crab_67113)

Ingredients

• 2 tablespoons whole milk
• 55g unsalted butter, softened
• 175g Lancashire cheese, grated
• 2 free-range egg yolks
• 100g fresh white crab meat
• 2 tablespoons chopped flat leaf parsley
• 1 tablespoon vegetable oil
• 4 slices sourdough bread
• 75g fresh brown crab meat
• pinch paprika
• squeeze lemon juice
• salt and freshly ground black pepper

Hazelnut beurre noisette salad

• 150g unsalted butter
• 25g blanched hazelnuts, roughly chopped
• squeeze lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons chardonnay vinegar
• 50g wild rocket

Method

In a saucepan, warm the milk and 30g butter together until the butter has melted. Add the cheese and mix until melted; do not boil. Add the egg yolks and mix well. Add the white crab meat and parsley and season. Keep warm.

Meanwhile, heat the oil in a griddle pan. Cook the sourdough until golden and crispy. Drain on kitchen paper.

Pre-heat the grill to hot. Mix the brown crab meat with the remainder 25g butter, the paprika and lemon juice, then season. Spread the mixture onto the toast, then pour over the cheese mixture. Grill until everything has melted and coloured, but be careful not to burn it!

To make the salad, in a heavy-bottomed saucepan melt the butter. Once it starts to foam, watch until it cooks to a nice golden colour. Add the hazelnuts, then remove from the heat. Add the lemon juice and season. Allow to cool to room temperature, but not cold.

Mix the mustard and vinegar together in a bowl, then slowly add the melted butter and hazelnuts to make a vinaigrette. Dress the rocket in the vinaigrette and serve immediately alongside the rarebit.