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Serves 10-12

For the Grits:
½ C tomato sauce
3 C water
4 T butter
1 T Old Bay Spice
1 C grits*
1 T cream

Spray Dutch oven or very large saucepan with PAM. Add tomato sauce, water, butter and Old Bay Spice and bring to a boil. Stir in grits and allow to simmer about fifteen to twenty minutes until grits are tender. Stir in cream. Turn off heat.

*(Note: we use only stone ground grits since they offer a better texture)

For the Crab:
1 stick butter
½ Cup diced red pepper or
1 4 oz. Jar dice pimentos
1 C diced celery
1 T Old Bay Spice
1 Lb. Fresh lump crab meat
2 T capers
Juice of ½ lemon

Melt butter in small frying pan. Add pepper (or pimentos), celery, and Old Bay Spice and sauté until celery is tender crisp. In mixing bowl, mix crab, capers and lemon. When peppers and celery are done, add to crab mixture.

For the Crab and Grits:
Stir crab mixture into grits. This will keep warm for at least one hour off the heat.
We usually serve this dish with a poached egg on top for breakfast. Leftovers are very good reheated.