Grits For Warm Crab Fondue Recipes

THREE-CHEESE GRITS AND CRAB

Steps:

• Bring seafood stock to a boil in a medium saucepan. Add grits, reduce heat, and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, scallions, tomatoes, parsley, and the 3 cheeses. Use milk to adjust the texture of the grits mixture if it is too thick. Gently fold in crabmeat and transfer to serving dishes. Garnish with parsley sprigs.

LUMP CRAB GARLIC CHEESE GRITS

Steps:

• Grits:.
• Melt 2 Tbs unsalted butter in skillet.
• Add 6 cloves minced garlic and saute until garlic is barely soft-do not burn.
• In a heavy saucepan heat 4 cups water and 1/2 cup heavy cream but do not boil.
• Slowly add 1 cup grits and 1/2 tsp salt, stirring constantly.
• Reduce heat and simmer, stiring often for 15-20 minutes or until thick.
• Add 2 cups shredded sharp white cheddar cheese and sauteed garlic and stir until cheese melts.
• Season with salt, pepper, hot sauce.
• Crab Topping:.
• In a large saute pan, melt 1 stick unsalted butter over medium heat. Just as butter begins to sizzle, add 1 large leek cut in 1/4 inch slices.
• Add 1/2 cup coarsely copped green bell pepper and 1/2 cup coarsley chopped yellow bell pepper and cook for 2 minutes.
• Add 1 large peeled, chopped tomato and cook for 2 more minutes.
• Add 3/4 cup good white wine, 1 1/2 teaspoons kosher salt and 1 teaspoons black pepper. Mix well and cover.
• When liquid is bubbling, gently add 1 Lb. crabmeat. Shake the pan rather than stirring to avoid breaking crab lumps. Cover and cook for 1 minute or until nixture is bubbling and crab is warm.
• Add 1 large handful of fresh basil leaves, cut into slices and 1 cup shredded parmesan cheese.
• Cook for 1 minute and serve immediately over grits.

HOT CRAB FONDUE

Steps:

• In a pot over medium heat, roll shallots briefly in butter.
• Add wine, half-and-half, cream cheese and cheddar cheese.
• Stir until cheese is melted and mixture is smooth.
• Stir in remaining ingredients.
• Pour mixture into fondue pot over a candle or canned flame.
• Serve hot with broccoli and breadsticks.
• *Cut up crusty French bread can be substituted for breadsticks.

PAM'S CRAB FONDUE

Steps:

• Melt both cheeses.
• Stir in whipping cream.
• Add W.
• sauce and garlic powder, stirring until well blended.
• Add a crab.
• That's what my recipe says!
• Add a crab!
• *LOL*She served this with warm baguette type bread, or you could do crackers of some type.
• MmMmm~ I have no clue how many this serves!
• It's dip.
• *preptime doesn't include cleaning the crab~ i've never had to clean my own crab, so i really don't know how long it takes!

CRAB CHEESE FONDUE

Steps:

• Melt cream cheese and wine together in an electric fondue pot or saucepan over low heat, stirring constantly until smooth, about 5 minutes.
• Toss Swiss cheese with cornstarch in a bowl to coat. Stir into wine mixture with crabmeat, milk, Worcestershire, and parsley until the cheese is smooth and crab is heated thoroughly, 5 to 10 minutes. Transfer to a fondue pot if not using already, or chafing dish; keep warm.

HOT CRAB FONDUE

Steps:

• 1. In a fondue pot melt butter & saute garlic and shallots until soft
• 2. Add wine cooking for 1 minute then add half and half, cream chesse and cheddar cheese until melted.
• 3. Add crab, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and dillweed. Heat an additional 3 minutes, gently stirring occasionally until well combined and heated through
• 4. Serve with assorted bread cubes. If you don't have a fondue pot with adjustable heating follow above instructions only using a pot on top of stove then add to fondu pot to serve with your bread cubes.

GRITS FOR WARM CRAB FONDUE

Steps:

• Bring milk to a boil in a medium saucepan over medium-high heat. Slowly whisk in grits. Cook, stirring occasionally, until grits have softened and thickened, about 30 minutes. Stir in butter and season with salt and pepper. Keep warm until ready to serve.