Grits For Warm Crab Fondue Recipes

CRAB FONDUE

Steps:

• Make the fondue base: Slowly heat the cream cheese, mayonnaise, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted. (If you don't have a double boiler, fill a saucepan a third of the way with water and bring to a boil, place a metal bowl over the saucepan. This will work as a double boiler.)
• Stir in the wine, lemon juice, crab, and onion greens: Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens.
• Transfer to chafing dish or fondue pot: To serve, transfer to a heated chafing dish or fondue pot to keep warm. Serve with bread cubes and forks for dipping.

WARM CRAB FONDUE

Steps:

• Place verjus, wine, vinegar, peppercorns, thyme, bay leaf, and 2 shallots in a medium saucepan over medium-high heat. Cook, stirring occasionally, until liquid is reduced and thickened, about 20 minutes. Strain into a medium saucepan; place over medium heat. Stir in butter until melted.
• Reduce heat to low and add crab and chives; season with salt and pepper. Cook until crab is heated through.
• Meanwhile, fill a high-sided skillet 2 inches high with oil; heat over medium-high heat until oil reaches 300 degrees on a deep-fry thermometer. Place flour in a small bowl; add remaining 2 shallots and toss to coat. Add shallots to hot oil and cook until lightly browned. Transfer to a paper towel-lined plate to drain; season with salt and pepper.
• Divide grits evenly among small bowls. Top with crab mixture and shallots. Garnish with tobiko and serve.

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.

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.

CRAB FONDUE

Steps:

• In 2-quart saucepan or chafing dish, heat all ingredients except crabmeat and bread over medium heat, stirring constantly, until cheese is melted. Stir in crabmeat. Pour into fondue pot or chafing dish to keep warm; dip will hold for 2 hours.
• Spear bread cubes with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or milk.)

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.