Description
Creamy grits meet succulent Dungeness crab in this spicy Louisiana-inspired dish. A quick weeknight meal with big flavor.
Ingredients
Units
Scale
- 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