Crab & Grits - 16 oz

Prep

20 Minutes

Total

45 Minutes

Yield

6 Servings

Ingredients

  • 4 Cups Water
  • 2 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Cup Stone-ground Grits
  • 3 Tbsp Butter, unsalted
  • 2 Cups Sharp Cheddar Cheese, grated
  • 6 Ea Sliced Bacon, chopped
  • 3 Cups Spinach
  • 3 Tbsp Parsley, chopped
  • 4 Tsp Lemon Juice
  • 16 Oz Heron Point Crab Meat

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

Grits

  1. In a medium sauce pot on high heat, bring water to a boil
  2. Reduce to medium and add salt, pepper, grits and cook until tender, about 20-25 minutes
  3. Remove from heat and stir in butter and cheese
  4. Season with additional salt and pepper

Crab Topping

  1. In a large skillet on medium heat, fry the bacon until browned, about 5-7 minutes flipping often
  2. With a slotted spoon, remove the rendered bacon from pan and drain on paper towels, keep the fat in the pan
  3. Add spinach, parsley, lemon juice to the crab meat and sauté until spinach wilts and crab is warmed through
  4. Add bacon back to pan and serve over grits