Prep
15 Minutes
Total
40 Minutes
Yield
2 Servings
Ingredients
1 1/2 Cups
Water
1/2 Tsp
Salt
Pinch
Black Pepper
1/3 Cup
Stone-ground Grits
1 Tbsp
Butter, unsalted
3/4 Cup
Sharp Cheddar Cheese, grated
2 Ea
Sliced Bacon, chopped
1 Cup
Spinach
2 Tsp
Parsley, chopped
1 1/2 Tsp
Lemon Juice
6 Oz
Heron Point Lump Crab Meat
Instructions
Grits
- In a medium sauce pot on high heat, bring water to a boil
- Reduce to medium and add salt, pepper, grits and cook until tender, about 20-25 minutes
- Remove from heat and stir in butter and cheese
- Season with additional salt and pepper
Crab Topping
- In a large skillet on medium heat, fry the bacon until browned, about 5-7 minutes flipping often
- With a slotted spoon, remove the rendered bacon from pan and drain on paper towels, keep the fat in the pan
- Add spinach, parsley, lemon juice to the crab meat and sauté until spinach wilts and crab is warmed through
- Add bacon back to pan and serve over grits
Crab & Grits – 6 oz
Ingredients
1 1/2 Cups
Water
1/2 Tsp
Salt
Pinch
Black Pepper
1/3 Cup
Stone-ground Grits
1 Tbsp
Butter, unsalted
3/4 Cup
Sharp Cheddar Cheese, grated
2 Ea
Sliced Bacon, chopped
1 Cup
Spinach
2 Tsp
Parsley, chopped
1 1/2 Tsp
Lemon Juice
6 Oz
Heron Point Lump Crab Meat
Instructions
Grits
- In a medium sauce pot on high heat, bring water to a boil
- Reduce to medium and add salt, pepper, grits and cook until tender, about 20-25 minutes
- Remove from heat and stir in butter and cheese
- Season with additional salt and pepper
Crab Topping
- In a large skillet on medium heat, fry the bacon until browned, about 5-7 minutes flipping often
- With a slotted spoon, remove the rendered bacon from pan and drain on paper towels, keep the fat in the pan
- Add spinach, parsley, lemon juice to the crab meat and sauté until spinach wilts and crab is warmed through
- Add bacon back to pan and serve over grits
