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Lump Crab Garlic Cheese Grits

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“A delectable twist on a great Southern favorite!! Be sure to prepare the grits first so they're hot and ready to garnish and serve.”
1 cup

Ingredients Nutrition


  1. Grits:
  2. Melt 2 Tbs unsalted butter in skillet.
  3. Add 6 cloves minced garlic and saute until garlic is barely soft-do not burn.
  4. In a heavy saucepan heat 4 cups water and 1/2 cup heavy cream but do not boil.
  5. Slowly add 1 cup grits and 1/2 tsp salt, stirring constantly.
  6. Reduce heat and simmer, stiring often for 15-20 minutes or until thick.
  7. Add 2 cups shredded sharp white cheddar cheese and sauteed garlic and stir until cheese melts.
  8. Season with salt, pepper, hot sauce.
  9. Crab Topping:
  10. 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.
  11. Add 1/2 cup coarsely copped green bell pepper and 1/2 cup coarsley chopped yellow bell pepper and cook for 2 minutes.
  12. Add 1 large peeled, chopped tomato and cook for 2 more minutes.
  13. Add 3/4 cup good white wine, 1 1/2 teaspoons kosher salt and 1 teaspoons black pepper. Mix well and cover.
  14. 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.
  15. Add 1 large handful of fresh basil leaves, cut into slices and 1 cup shredded parmesan cheese.
  16. Cook for 1 minute and serve immediately over grits.

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