Crab Rarebit

  • 8 eggs
  • 4 English muffins, split and toasted
  • 1 6.5-ounce can Sea Fare or Miller's Select Crab Meat, drained
Cheese Sauce: Ingredients
  • 1 tablespoon butter
  • 8 ounces cheddar cheese, cubed or shredded
  • 1/2 cup beer
  • 1 teaspoon arrowroot or cornstarch
  • dash of Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • dash of cayenne pepper
  • 1 egg, slightly beaten
To bake the eggs: Generously butter 8 cups of a muffin tin.
Break one egg into each cup. Place the tin in a pan of hot
water. Bake the eggs uncovered in a 350 degrees oven for
10 to 15 minutes, until set. While the eggs bake, make the
cheese sauce.
Cheese Sauce: Melt the butter in the top of a double-boiler
pan over simmering water (low heat). Add the cheddar cheese.
Pour the beer into a bowl and stir in the arrowroot or cornstarch,
Worcestershire sauce, dry mustard and cayenne pepper.
When the cheese melts, slowly add the beer mixture stirring
constantly. When the mixture is well combined, add the beaten egg.
Continue stirring until the cheese sauce thickens.
To serve, place the toasted muffin halves, cut side up, on four plates.
(Butter if desired.) Carefully remove the baked eggs from the muffin
tin using a table knife. Place one egg on each muffin half. Put a
tablespoon of crabmeat on top of each egg and pour the cheese
sauce over the muffins.

Serves 4.

Serving suggestion: Serve Crab Rarebit with a fruit salad for a
perfect brunch or light dinner.