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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 4
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
- 50g/1¾oz unsalted butter
- 50g/1¾oz plain flour
- 250ml/9fl oz Welsh beer
- 250g/9oz gruyère
- ½ tsp Dijon mustard
- dash Worcestershire sauce
- 100g/3½oz white crabmeat
- 1 tsp chives, chopped
- 1 baguette, sliced and toasted
Method
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Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes.
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Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives.
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Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour.