The Essex Inn
Crab and Grits: Breakfast-Brunch
Prep time:40 minutes
1/2 cup tomato sauce
3 cups water
4 tablespoons butter
2 tablespoons Old Bay Spice - divided
1 cup Stone ground grits
1 tablespoon Cream or half and half
1 stick butter
1 4 oz. jar Diced pimentos
1 cup celery - diced
1 lb Fresh lump crab meat
2 tablespoons capers
juice from 1/2 lemon
For the Grits: Spray Dutch oven or very large saucepan with PAM. Add tomato sauce, water, butter and 1 T of 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 1 T of Old Bay Spice and sauté until celery is tender crisp.
In mixing bowl, mix crab, capers and lemon. 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.