Charleston Crab And Grits Food

CHARLESTON CRAB AND GRITS RECIPE - (4.4/5)

Steps:

• 1.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. 2.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. 3.When grits are thickened and tender, stir Cheddar cheese and diced tomatoes with green chiles into grits until the cheese is smoothly melted. 4.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. 5.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.

CHARLESTON SHRIMP AND GRITS

Steps:

• Combine shrimp with lemon juice and a couple of generous splashes of Tabasco sauce; let sit while you begin the grits and gravy.
• Make the grits: in a large heavy saucepan, bring 6 cups water and 1 teaspoon salt to a boil.
• Whisk in the grits a few handfuls at a time (they will bubble up initially).
• When you have added all the grits, decrease heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
• While the grits simmer, start the gravy: fry bacon in a skillet over medium heat until brown but still limp; stir in the onion, green pepper, and garlic; continue cooking until onion and pepper are limp, about 5 minutes.
• Add in the scallions; sprinkle flour over the mixture; continue sautéing for 5 minutes longer.
• Stir in the stock and remaining salt; cook for 5 minutes longer; remove from the heat while you finish the grits.
• When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese.
• Add a splash of Tabasco sauce and more salt if desired.
• Cover the grits while you finish the gravy.
• Return the gravy to the heat and stir in the shrimp; cook until the shrimp are opaque throughout, about 5 minutes.
• Serve immediately mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

CHARLESTON SHRIMP AND GRITS WITH TASSO BLUE CRAB GRAVY

Steps:

• To make the Tasoo Blue Crab Gravy: Preheat a large bottom pot to medium-high heat.
• Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.
• In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.

CHARLESTON CRAB AND GRITS

Steps:

• 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.

CHARLESTON CRAB AND GRITS

Steps:

• 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.