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Crab And Grits
Filed under: Breakfast, Breakfast - Egg Dishes, Seafood - Crab.
Description: When I first started operating The Essex Inn, I needed to create a signature dish. Since crab is indigenous to the area, I wanted the dish to include crab. I also wanted to create a dish that had a southern feel to it. One day I had served barbeque grits Ingredients: For the Grits: 1/2 C tomato sauce 1 T Old Bay Spice 3 C water 1 C grits* 4 T butter 1 T cream *(Note: we use only stone ground grits since they offer a better texture) For the Crab: 1 stick butter 1 C diced celery 1/2 Cup diced red pepper or 1 4 oz. Jar dice pimentos 1 T Old Bay Spice 1 Lb. Fresh lump crab meat 2 T capers Juice of 1/2 lemon 1 T cream Directions: For the Grits: Spray Dutch oven or very large saucepan with PAM. Add tomato sauce, water, butter and Old Bay Spice and bring to a boil. Stir in grits and allow to simmer about fifteen to twenty minutes until grits are tender. Stir in cream. Turn off heat. For the Crab: Melt butter in small frying pan. Add pepper (or pimentos), celery, and Old Bay Spice and sauté until celery is tender crisp. Meanwhile mix crab, capers and lemon in a mixing bowl. When peppers and celery are done, add to crab mixture. For the Crab and Grits: Stir crab mixture into grits. This will keep warm for at least one hour off the heat. We usually serve this dish with a poached egg on top for breakfast. Leftovers are very good reheated.  Recipe Summary: Yield: 10-12 servings Prep Time: 10 minutes Cook Time: 20 minutes Comments: Other recipes by Essex Inn: Essex Inn Potatoes | |
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