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Matt Waldron's Solva Crab Rarebit

Prep Time: 5 mins Cook Time: 5 mins Serves: 2 people

We have the incredibly talented, Matt Waldron, Head Chef at the Stackpole Inn in Pembrokeshire to thank for this exquisite dish. Using fresh local produce is at the heart of Matt’s cooking philosophy, and here he uses fresh local crab to create a dreamy Crab Rarebit. Enjoy!


  • 500g grated Black Bomber cheddar
  • 80ml of milk
  • 150ml bitter
  • 1 tsp Worcestershire sauce
  • 1 tsp English mustard
  • Few drops of tobasco
  • 4 tbsp plain flour
  • 150gr local white crab meat
  • Sourdough loaf
  • Olive oil
  • Halon mon sea salt
  • Organic salad leaves


Add the cheese to a cold pan and all the remaining ingredients (except the flour) including a ladle full of milk.

Heat but don’t let it boil and stir continuously.  Add the flour and continue to stir.  The sauce will thicken, remove from the heat and add the crab meat.  Check the mix for seasoning and season accordingly.

Slice the sourdough and drizzle with a little olive oil and toast or grill on a hot griddle pan.  Toast both sides and then place onto tray and cover with the rarebit mix and pop under the grill for 1 minute or in a hot oven for 3 minutes. 

Mix the salad leaves and dress with a little olive oil and a pinch of sea salt.   Mix and place next to the rarebit on a plate of your choice.