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Ingredients

• White tin loaf bread, farm house style. Sliced thick.
• 200g white crab meat, picked.
• 1 lemon
• Mayonnaise (Homemade is preferred. If not, French style is fine, heavy on the mustard.)
• 125g butter
• 500ml whole milk
• 50ml Worcester sauce
• 100ml Guinness
• 125g flour
• 1 tsp cayenne
• 1 tbsp smoked paprika
• 2 tbsp Dijon mustard
• 175g Lincolnshire poacher, grated
• 100g brown crab meat, picked

Method:

1. To begin you will need to make your ‘Nantua’ based bechamel sauce. This will be the cheesy mixture that goes on top of the bread. Add the butter and flour to a saucepan and make a roux. Carefully cook the flour out on a medium to low heat – be careful not to burn the flour or overcook it. Add the cayenne, paprika and mustard.
2. Whisk in the Guinness and Worcester sauce. Combine carefully and then add the milk. The sauce should now resemble a bechamel.
3. Now add the Lincolnshire poacher and whisk until smooth, silky and cheesy. The cheese should melt into the sauce.
4. Take the sauce off the heat, stir in the brown crab meat, and transfer to a container. Place in the fridge to chill, and it will firm up into something more solid and shape-able.
5. While the Nantua cheese sauce is cooling, add your white crab meat to a separate bowl. Add the zest of half a lemon, 1 tbsp lemon juice and 1 tbsp mayonnaise and season accordingly. Place this in the fridge.
6. Toast your thick-sliced tin loaf.
7. Once your Nantua mix has reached a firmer and spreadable texture, smear it onto the toasted bread.
8. Place the cheese-loaded toast under the grill until it blisters, bubbles and has caramelised.
9. Add a heaped tablespoon of white crab mix to the cheesy toast croque and finish with some sprigs of dill or seasonal British edible wildflowers.

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