Wharf Rarebit


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Savory • Creamy • Toasted • Tropical

Golden toasted sourdough topped with a creamy crab and cheese sauce infused with Sauvignon Blanc, fresh herbs, and our Pineapple Peanut Satay Sauce for a rich bite balanced by tropical brightness.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

INGREDIENTS

Rarebit

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • ½ cup Sauvignon Blanc
  • ¾ cup heavy cream
  • ¼ cup Flying Saucer Condiment Company Pineapple Peanut Satay Sauce (PPSS)
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tbsp fresh tarragon, finely chopped
  • Salt and freshly ground black pepper, to taste
  • ½ cup grated Parmigiano Reggiano
  • ¾ cup shredded mozzarella
  • 8 oz lump crab meat

For Serving

  • 4 thick slices artisan sourdough
  • Chopped fresh parsley
  • Lemon wedges

PREPARATION

Build the Base

Melt the butter in a medium saucepan over medium heat.

Whisk in the flour and cook for 1–2 minutes until the raw flour taste disappears.

Slowly whisk in the Sauvignon Blanc followed by the heavy cream until smooth.

Build the Sauce

Stir in:

  • Pineapple Peanut Satay Sauce
  • Lemon zest
  • Lemon juice
  • Tarragon
  • Salt and pepper

Cook for 2–3 minutes until lightly thickened.

Add the Cheese

Reduce heat to low.

Stir in the Parmigiano Reggiano followed by the mozzarella until the sauce is completely smooth.

Fold in the Crab

Gently fold the crab into the sauce.

Cook only until heated through to preserve the texture of the crab.

ASSEMBLY

Toast the sourdough until golden.

Spoon the warm crab rarebit generously over each slice. Briefly broil in oven (optional).

Finish with chopped parsley and serve immediately with fresh lemon wedges.

SERVE

Serve immediately while the cheese sauce is hot and silky.

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