Thermidor Brunch Toasties

Charmaine Lu -
  • 50g butter
  • 3 shallots, thinly sliced
  • 50g flour
  • 250ml milk
  • 200g white crab meat
  • Pinch of nutmeg
  • 1 tsp sweet paprika
  • 2 tsp English mustard
  • 100g grated cheddar
  • 1 tsp chopped tarragon
  • 1 lemon, zest and juice only
  • 16 slices sourdough
  • Heat the butter in a small saucepan and add the shallot to cook for 2 mins. Scatter over the flour and cook for 2 mins to make a smooth paste. Gradually add the milk until combined, then fold in the crab, mustard and spices. Cook for 2 mins until the crabmeat has cooked through. Remove from the heat, stir in the cheese, tarragon, seasoning, lemon zest and juice, then leave to cool.
  • Butter one side of the bread and place on baking paper, buttered side down. Spread some crab mixture onto the bread, top with another slice, and butter the outside of the top slice. Scatter with extra paprika, then repeat to make 8 sandwiches. Toast in a griddle on both sides until golden, crisp and char-lined, then serve.
15 mins
Makes 8