Emeril's New Orleans-Style Welsh Rabbit

Total Time
35mins
Prep 23 mins
Cook 12 mins

This recipe sounds truly awesome! Serve this an an entree. If you can't find Caerphilly cheese, substitute cheddar. Emeril's.com For the essence seasoning: use Emeril Lagasse's Essence or Creole Essence / Bayou Blast. We're planning on making this real soon.

Ingredients Nutrition

Directions

  1. In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
  2. Add the flour and cook for 1 minute, stirring constantly.
  3. Slowly whisk in the beer.
  4. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy.
  5. Add 1 teaspoon of the Essence, the Worcestershire sauce,the dry mustard & crushed red pepper flakes: stir to combine.
  6. Keep warm while you prepare the oysters.
  7. In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters.
  8. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally.
  9. Season with the remaining 1/2 teaspoon of Essence.
  10. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts.
  11. Top with the cheese mixture, and garnish with the crispy bacon.
  12. Enjoy!