John's Busters and Grits - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A flavorful dish with fried crab, grits, and a savory sauce.
Ingredients
- 1 quart canola oil, for frying
- 1/2 cup milk
- 4 eggs, beaten
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoons Creole seasoning
- 1 quart water
- 1 cup fine-ground white corn grits
- 6 tablespoons butter
- 4 tablespoons mascarpone cheese
- 6 small soft-shell blue crabs, cleaned and trimmed
- 1 cup crab pan sauce, recipe follows
- 5 cloves garlic, minced, divided
- 1 green onion, chopped
- 2 dashes hot sauce
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 1 fennel bulb, minced
- 1 teaspoon crushed red pepper flakes
- 1 sprig fresh thyme, leaves chopped
- 1 sprig fresh tarragon, leaves chopped
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup dry vermouth
- 1 cup crab stock
Instructions
- Preheat a deep-fryer with the peanut oil to 350 °.
- In a mixing bowl combine the milk, eggs, cornmeal, flour and Creole spice using a wire whisk, until smooth.
- In a medium-size saucepan bring the water to a boil over medium heat and slowly add the grits, while stirring constantly. Once the grits come to a boil, reduce the heat to a low simmer. Cover and simmer for 20 minutes, stirring occasionally.
- Once the grits have cooked for 20 minutes, stir in 3 tablespoons of the butter and the mascarpone cheese. Season, to taste, with salt and pepper.
- Dip the soft-shell crabs into the cornmeal batter and carefully add them to the hot oil, 1 at a time. Fry until golden brown, about 1 to 1 1/2 minutes, before removing to absorbent paper towels and seasoning with additional salt.
- Using a medium saucepan heat the Crab Pan Sauce with 3 cloves garlic and green onion. Bring to a boil and stir in the remaining 3 tablespoons of butter, the hot sauce and salt and pepper, to taste. Remove from heat once the butter has been added.
- To plate this dish, spoon the grits into individual bowls with a generous amount of sauce ladled around the grits and topped with a fried soft-shell crab.
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