Creamy grits, your way. Dungeness crab with a sweet meaty texture that makes you drool. We’ve even included a special signature sauce to marry it all together.
By Brian Staffield
Louisiana can keep its gulf shrimp, even though it’s delicious, I will stick to my Pacific Dungeness Crab any day of the week, as long as it’s non-toxic that is. Dungeness crab is what crab meat should taste like, a little sweet, a little oceany, but over all something that’s drool worthy.
I don’t often say “this is the best thing I’ve ever ate” but this dish is one of those times. Much like Shrimp and Grits it balances the texture of the creamy grits with that of the shrimp or in this case the crab. The sauce though, this sauce is why I’m sharing this recipe. Imagine cocktail sauce, but 1000% better. 
Everyone has their own recipe for grits, so I’m not going to post one here.
Yes, you should break down your own crab to get it’s meat, it makes it taste better. Also if you’re not sure how to clean a crab just ask your local seafood provider, they’ll be more than happy to help.
BS’s Sauce.
Go on, make it, make 15 servings worth. You’ll thank me later. Enjoy!
And my suggested wine for this dish would be Woven Winework’s 2014 Farmer’s Market Edition.
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Louisiana Style Dungeness Crab and Grits
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Creamy grits meet succulent Dungeness crab in this spicy Louisiana-inspired dish. A quick weeknight meal with big flavor.
Ingredients
- 1 cup stone-ground grits
- 3 cups water
- 1 cup whole milk
- 2 tablespoons unsalted butter, divided
- 1/2 teaspoon kosher salt
- 8 ounces Dungeness crab meat, picked over for shells
- 1 tablespoon red miso paste
- 3 tablespoons fresh lime juice
- 1/2 tablespoon lime zest
- 1/2 tablespoon Old Bay seasoning
- 1/4 teaspoon ground chipotle pepper
- 1/4 cup tomato sauce
- 2 tablespoons fresh chives, chopped
Instructions
- Bring the water, milk, and salt to a boil in a heavy-bottomed saucepan. Slowly whisk in the grits, reduce heat to low, and cook for 20 to 25 minutes, stirring frequently, until thick and creamy. Stir in 1 tablespoon of butter. Cover and keep warm.
- In a separate skillet, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the red miso paste until dissolved, then stir in the Old Bay seasoning and ground chipotle.
- Add the lime zest and lime juice, followed by the tomato sauce. Stir and cook for about 2 minutes until the sauce is warmed through and well combined.
- Fold the crab meat gently into the sauce. Cook just until heated through, about 1 to 2 minutes. Take care not to break up the crab too much.
- Spoon the creamy grits into shallow bowls. Top with the sauced crab and garnish with chopped chives. Serve immediately.
Notes
- For a richer flavor, use homemade chicken or seafood stock instead of tomato sauce.
- If Dungeness crab is unavailable, substitute with lump crab meat or shrimp.
- To prevent the grits from becoming gummy, ensure the butter is fully melted and hot before adding the spices and liquids.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
What is the best way to clean Dungeness crab for this recipe?
To get the best flavor, it’s recommended to break down your own Dungeness crab. If you’re unsure how to clean it, don’t hesitate to ask your local seafood provider for assistance.
How can I make the signature sauce mentioned in the recipe?
The signature sauce, referred to as BS’s Sauce, is key to marrying the flavors of the dish. It’s suggested to make a larger batch, around 15 servings, to fully enjoy it.
What type of wine should I serve with Louisiana Style Dungeness Crab and Grits?
For this dish, Woven Winework’s 2014 Farmer’s Market Edition is suggested as a great pairing to enhance the flavors of the crab and grits.
Looks amazing, but when and how do you add in the grits?