Emeril's New Orleans-Style Welsh Rabbit

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 3  tablespoons butter
• 3  tablespoons flour
• 2⁄3 cup dark beer, such as Abita Turbodog
• 4  ounces  english sharp cheddar cheese, grated
• 4  ounces caerphilly cheese or 4  ounces  sharp english cheddar cheese, grated
• 1 1⁄2 teaspoons  essence  seasoning (use Emeril Lagasse's Essence or Creole Essence / Bayou Blast)
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄2 teaspoon dry English-style mustard
•  crushed red pepper flakes, to taste
• 1  pint  raw  oyster
• 12  slices  French bread, toasted (12 slices - 1/2-inch thick)
• 6  slices  crispy-cooked bacon, crumbled

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!