Crab & Grits - 6 oz

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

  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