Thursday, August 25, 2016

charleston crab and grits


  • Servings: 6
  • 2 pounds alaskan king crab legs, thawed if frozen
  • 3 cups chicken broth
  • 1 cup grits
  • 2 cups shredded cheddar cheese, or more to taste
  • 2/3 cup diced tomatoes with green chile peppers (such as ro*tel®) (optional)
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 green bell pepper, seeded and minced
  • 1 sweet onion, minced
  • 2 teaspoons minced garlic


    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins

  • bring a large pot of lightly salted water to a boil and place a steamer insert into the pot. break crab legs apart at joints. place king crab legs into the steamer, cover pot, reduce heat to medium, and steam crab legs until fragrant, 6 to 8 minutes. remove crab leg segments. when cool enough to handle, crack the crab leg shells, pick off shells, and remove meat.
  • bring chicken broth to a boil in a saucepan; slowly stir in grits. reduce heat to low, cover pan, and simmer grits until tender, about 20 minutes. stir grits occasionally.
  • when grits are thickened and tender, stir cheddar cheese and diced tomatoes with green chiles into grits until the cheese is smoothly melted.
  • melt butter with olive oil in a large skillet over medium heat. when mixture begins to bubble, stir in green bell pepper and sweet onion; cook until softened, 3 to 4 minutes. stir in garlic and cook until fragrant, about 2 minutes.
  • cook and stir crab meat into bell pepper and onion until crab meat is heated through. gently mix the cheese grits into the crab mixture; simmer 3 to 5 minutes to blend flavors, and serve.

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