Fried Crab and Grits

Cooked on
 Guess Who's Cooking
by Clifford "Spike" Rahming
Originally aired on
Cable 12
January 20, 2006

Clifford Rahming is a teacher by profession, having previously taught at St. Augustine’s College and presently at the Omega Institute. He took a number of years off, between teaching gigs, and worked at Bethell Robinson where he learned a great deal about wines and spirits, which later helped him in some of the dishes that he now cooks.



Fried Crab and Grits

Add one crab to a pot of water and let boil for approximately ten minutes, then add a chicken bouillon cube to create the stock for the grits. Add chopped onion, crab legs, garlic powder to taste and seasoned salt to taste. Continue cooking. Strain out the big pieces and add a pinch of salt to taste and the grits to your stock. Stir. Add one tablespoon of butter to add flavor. Lower the flame, cover and let cook for approximately ten minutes. Open the crab and pull from it as much as you can get. Also get crab eat from the crab biters.


Add a tablespoon of butter to a preheated pan, then add onion, garlic, parsley, turmeric and curry to taste and mix together. Add your crabmeat and continue mixing. Add this cooked mixture to your finished grits and mix all together. Lay out the cooked grits into a flat baking pan and place the pan in the refrigerator for approximately two hours. Cut small round biscuit shaped portions. Dip these portions into an egg wash and then dip into breadcrumbs. Preheat a pan with oil and fry.
Ingredients

1 crab

onion

1 chicken bouillon cube

garlic powder

seasoned salt & salt

1 cup grits

2 tbsp butter

garlic

parsley

turmeric & curry

egg wash

bred crumbs

cooking oil