Crab And Grits

Filed under: Breakfast, Breakfast - Egg Dishes, Seafood - Crab.

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

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

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

Other recipes by Essex Inn:
Essex Inn Potatoes

Recipe Provided By:
Essex Inn
Tappahannock, VA

Tappahannock Bed and Breakfast Inns