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Emeril's New Orleans-style Welsh Rabbit

  • Yield: 4 to 6 servings


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2/3 cup dark beer, such as Abita Turbodog
  • 4 ounces sharp English cheddar cheese, grated
  • 4 ounces Caerphilly cheese*, grated
  • 1 1/2 teaspoons Essence
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry English mustard
  • 1 pint raw oysters
  • 12 (1/2-inch thick) slices French bread, toasted
  • 6 slices crispy-cooked bacon, crumbled


  • *Note: If you cannot find Caerphilly cheese, substitute cheddar.
  • 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, and the dry mustard and 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.