Creole
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About Cheesy Crab and Grits
Savory grits are rich with milk and cheese topped with sweet fresh crab, first-harvest tomatoes, and corn, and seasoned with fresh herbs, garlic, and spices. The creamy texture of the grits perfectly complements the sweet, delicate flavors of crab. This recipe represents the Kwanzaa principle of Imani (Faith). Ingredients harvested from the land and sea show us how much we must be thankful for today while nourishing our bodies and minds to encourage faith within ourselves in overcoming future hardships.
Ingredients for Grits
2 cups old-fashioned grits
6 cups milk
3 cups seafood stock
2 teaspoons garlic powder
2 teaspoons paprika
salt to taste
Ingredients for Crab Topping
3 tablespoons butter
1 medium onion, chopped
1 cup cherry tomatoes
1/2 cup corn
4 cloves garlic, chopped
1 tablespoon dry thyme
1/2 teaspoon chili flakes
1/2 teaspoon celery seed
1 pound crab meat
1/2 cup pureed tomato
1 cup seafood stock
Ingredients for Garnish
4 ounces cheddar cheese, shredded
1 bunch green onion, chopped
Preparation
01To make the Grits, in a medium pot, add grits, milk, seafood stock, garlic powder, and paprika and stir over medium heat for 15-20 minutes (or until thick). Adjust salt to taste.
02To make the crab topping, in a large sauté pan over high heat, add butter, onion, cherry tomatoes, corn, garlic, thyme, chili flakes, and celery seed. Sauté until onion becomes translucent and fragrant.
03Add crab meat and sauté for 2-3 minutes.
04Add pureed tomato and seafood stock to sauté pan and bring to a simmer.
05Adjust salt and pepper to taste.
06Plate warm grits into a dish and top with crab mixture. Garnish with cheddar cheese, and green onions.
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