Emeril's New Orleans-Style Welsh Rabbit

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
  • Add the flour and cook for 1 minute, stirring constantly.
  • Slowly whisk in the beer.
  • 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.
  • Add 1 teaspoon of the Essence, the Worcestershire sauce,the dry mustard & crushed red pepper flakes: stir to combine.
  • Keep warm while you prepare the oysters.
  • In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters.
  • 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.
  • Season with the remaining 1/2 teaspoon of Essence.
  • To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts.
  • Top with the cheese mixture, and garnish with the crispy bacon.
  • Enjoy!
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