Crab and Grits

One last New Orleans recipe for Fat Tuesday. Soft shell crab and grits with a spicy tomato gravy. The crunchy crab, creamy grits, with a tangy sauce to tie it all together. I hope you like it.

1 cup polenta
1/2 teaspoon salt
2 cups water
1 cup milk
1 cup white cheddar cheese, grated
4 tablespoons butter, divided
1 teaspoon fresh cilantro
2 soft shell crabs
1 cup rice flour
1/2 cup corn meal
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
2 eggs
1/2 cup milk
4 tablespoons canola oil
1 teaspoon hot sauce
1 tablespoon Worcestershire
1 10-ounce can Rotel

In a 2 quart pot on medium high heat, add water and 1 cup milk; add grits slowly and stir. Turn heat to medium low. Cook for 10 minutes.

Add cheese and 2 tablespoons butter; stir for 5 minutes.

Remove from heat and cover.

In a pie pan, add corn meal, rice flour, Old Bay, paprika, pepper, and garlic powder and whisk to combine.

In a second pie pan add egg and 1/2 cup milk and whisk.

Dip crab in flour mixture with left hand. Then with the right hand dip in egg mixture. Then with left hand dip in flour again.

Heat oil on medium heat until hot. Add crab and cook for 7 minutes on each side until golden brown.

In a medium skillet add 2 tablespoons butter, Rotel, hot sauce, and Worcestershire sauce.

Layer of grits
Layer of Rotel sauce
Fried soft shell crab

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