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Grits Cakes with Creamy Crab Dip
▪ 2 pieces applewood smoked bacon, chopped
▪ 1/2 cup yellow onion, diced
▪ 2 cups chicken broth
▪ 1 cup milk
▪ 2 tbsp butter
▪ 1 cup grits
▪ 1/3 cup shredded Parmesan cheese
▪ 8oz lump crabmeat, shells removed
▪ 2 green onions, chopped
▪ 1/2 cup lowfat cream cheese, room temperature
▪ 1/4 cup light sour cream
▪ 1/4 cup light mayonnaise
▪ 1/2 tsp fresh lemon juice
▪ 1 tsp Worcestershire
▪ 1/4 tsp paprika
▪ chopped parsley for garnish
Preheat oven to 350 degrees.
In a large saucepan, sauté the bacon over medium-high heat until golden brown. Remove from pan and set aside. Add the onions to the bacon grease and cook until tender. Remove the onions and set aside.
Add the chicken stock, milk, and butter to the pan and bring to a boil. Slowly add the grits and simmer until cooked through, around 12-15 minutes. Remove from the heat and add the onions, bacon, and Parmesan.
Spoon the grits into a muffin tin coated with cooking spray. Bake in the oven for 30 minutes until lightly golden on top.
While the grits cakes are cooking, carefully remove any loose shells from the crabmeat. In a large bowl combine the crab meat and next seven ingredients.
Remove the grits cakes and carefully remove them from the tins. Top with the crab dip and garnish with the chopped parsley.
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