Busters And Grits
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Salt6 tbsps
Butter1 cup
Mascarpone Cheese1 cup
Milk1 cup
Cornmeal1 cup
Flour6 small
Blue Crabs (soft-shell, cleaned)3 cloves
Garlic (minced)Directions:
1
Bring 4 cups lightly salted water to a boil in a medium heavy-bottomed pot over high heat
2
Slowly pour the grits into the boiling water, stirring constantly
3
Reduce the heat to low
4
Stir the grits often to make sure they don't stick to the bottom of the pot
5
Simmer until all the water has been absorbed and the grits become soft, about 20 minutes
6
Stir in 3 tablespoons of the butter and the mascarpone
7
Season with salt and pepper
8
Remove from heat and place a piece of plastic wrap directly on the surface of the grits to keep a crust from forming
9
Whisk together the milk, eggs, cornmeal, flour, and Creole Spices in a medium bowl until smooth
10
Heat the canola oil in a deep skillet over high heat until it reaches a temperature of 350° on a candy thermometer
11
Dip the crabs in the cornmeal batter, then fry the crabs, turning once, until golden brown on both sides, about 7 minutes
12
Remove crabs from skillet and drain on paper towels
13
Season with salt and pepper
14
Heat the Crab Pan Sauce along with the garlic and green onions in a small saucepan over moderate heat
15
Bring to a boil, stir in the remaining 3 tablespoons butter and the Tabasco, and season with salt and pepper
16
Once you've added the butter, remove from heat
17
Spoon grits into a large serving bowl
18
Ladle a generous amount of sauce around the grits, then put the fried soft shells on top of the grits
19
Bring 4 cups lightly salted water to a boil in a medium heavy-bottomed pot over high heat
20
Slowly pour the grits into the boiling water, stirring constantly
21
Reduce the heat to low
22
Stir the grits often to make sure they don't stick to the bottom of the pot
23
Simmer until all the water has been absorbed and the grits become soft, about 20 minutes
24
Stir in 3 tablespoons of the butter and the mascarpone
25
Season with salt and pepper
26
Remove from heat and place a piece of plastic wrap directly on the surface of the grits to keep a crust from forming
27
Whisk together the milk, eggs, cornmeal, flour, and Creole Spices in a medium bowl until smooth
28
Heat the canola oil in a deep skillet over high heat until it reaches a temperature of 350° on a candy thermometer
29
Dip the crabs in the cornmeal batter, then fry the crabs, turning once, until golden brown on both sides, about 7 minutes
30
Remove crabs from skillet and drain on paper towels
31
Season with salt and pepper
32
Heat the Crab Pan Sauce along with the garlic and green onions in a small saucepan over moderate heat
33
Bring to a boil, stir in the remaining 3 tablespoons butter and the Tabasco, and season with salt and pepper
34
Once you've added the butter, remove from heat
35
Spoon grits into a large serving bowl
36
Ladle a generous amount of sauce around the grits, then put the fried soft shells on top of the grits