Crab and Grits
Total preparation time: 40 minutes
Serves: 12Ingredients:
- 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
Steps:
- 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.