LUMP CRAB GARLIC CHEESE GRITS

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Image: Recipe foods.com delicious cheesy jumbo lump crab and lobster with grits

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INGREDIENTS

1⁄2 cup unsalted butter
2tablespoons unsalted butter
1 large leek
1⁄2 cup green bell pepper
1⁄2 cup yellow bell pepper
1 large tomatoes
3⁄4 cup white wine
1 1⁄2 teaspoons kosher salt
1 teaspoon black pepper
1 lb jumbo lump crab meat
fresh basil leaf, 1 handful
1 cup parmesan cheese
6 garlic cloves
1⁄2 cup heavy cream
1 cup grits
1⁄2 teaspoon salt
2 cups sharp white cheddar cheese
& hot sauce

DIRECTIONS

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. Food.com