Emeril's New Orleans-Style Welsh Rabbit

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I think there is a mistake in this recipe. It is this reason alone that I give this 4 instead of 5 stars, because with proper adjustments, it turns out great. The mistake is the amount of flour, which calls for 3 tbsp. It really should be 2, which makes the traditional roux, equal parts butter and flour. I tried according to the recipe, thinking that it would just lead to a thicker sauce once the beer is added, but as I was adding the beer, I could tell it was going to be far too thick, so the point that after adding cheese, it would just be a paste. I countered by adding a few splashes more beer to thin it out, but the end product was still a bit thicker than I think it should be. That being said, it is a great dish, perfect as an appetizer or first course, and the flavors really come together. The key is to not overcook the oysters and, though it may seem gratuitous, don't skip on the bacon. The crunch added texture, and the smokiness really seemed to bring the dish together.

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I was in the mood for "Welsh Rarebit" last night, a common supper dish in the UK, having grown up there, and searched for some interestong variations for my kids... I agree with the historic inference in the 01/22/09 review... but the spelling is wrong... its "Rarebit", not "Rabbit"... cannot believe Emeril's people (or FN got it wrong! lol

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Seriously? I cannot believe that this recipe has three stars because the first person thought it should have a rabbit in it. Really... common in colonial times, this dish is still served lots of places- and its meant to be cheese and bread primarily.

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Welsh Rabbit does not have rabbit in it. Its an old english dish made by poor folk to substitute rabbit meat because they could not afford the real thing.

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Maybe I missed something, but I didn't see Rabbit in the recipe?