Lump Crab Garlic Cheese Grits

  1. Grits:
  2. Melt 2 Tbs unsalted butter in skillet.
  3. Add 6 cloves minced garlic and saute until garlic is barely soft-do not burn.
  4. In a heavy saucepan heat 4 cups water and 1/2 cup heavy cream but do not boil.
  5. Slowly add 1 cup grits and 1/2 tsp salt, stirring constantly.
  6. Reduce heat and simmer, stiring often for 15-20 minutes or until thick.
  7. Add 2 cups shredded sharp white cheddar cheese and sauteed garlic and stir until cheese melts.
  8. Season with salt, pepper, hot sauce.
  9. Crab Topping:
  10. In a large saute pan, melt 1 stick unsalted butter over medium heat. Just as butter begins to sizzle, add 1 large leek cut in 1/4 inch slices.
  11. Add 1/2 cup coarsely copped green bell pepper and 1/2 cup coarsley chopped yellow bell pepper and cook for 2 minutes.
  12. Add 1 large peeled, chopped tomato and cook for 2 more minutes.
  13. Add 3/4 cup good white wine, 1 1/2 teaspoons kosher salt and 1 teaspoons black pepper. Mix well and cover.
  14. When liquid is bubbling, gently add 1 Lb. crabmeat. Shake the pan rather than stirring to avoid breaking crab lumps. Cover and cook for 1 minute or until nixture is bubbling and crab is warm.
  15. Add 1 large handful of fresh basil leaves, cut into slices and 1 cup shredded parmesan cheese.
  16. Cook for 1 minute and serve immediately over grits.

unsalted butter, unsalted butter, leek, green bell pepper, yellow bell pepper, tomatoes, white wine, kosher salt, black pepper, jumbo lump crab meat, fresh basil leaf, parmesan cheese, garlic, heavy cream, grits, salt, sharp white cheddar cheese, hot sauce

Taken from www.food.com/recipe/lump-crab-garlic-cheese-grits-442284 (may not work)

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