Traditionally, the savoury course comes after dessert at the end of a large meal—just a few salty bites to have with a glass of port. Some classic dishes often served during a savoury are Welsh rarebit, anchovy toast, and devils and angels on horseback; or a nice piece of cheese and some bread.
This crab savoury is a simple dish designed to serve a crowd, creamy salty crab topped with melted cheese. If you are having a group of people over, this dish can be made the day before and simply placed in the oven just before you serve dessert.
If you don't see a large roast dinner in your future, you can also serve crab savoury as a hot appetizer before the meal—and if you happen to find yourself with any leftovers simply combine crab savoury with some pasta and frozen peas, then top with grated cheese for a great weeknight casserole.
About the author: Sydney Oland lives in Somerville, MA, with a few too many cats.