Overhead view of a bowl of Carolina Gold Rice Grits with Snow Crab.

Carolina Gold Rice Grits with Snow Crab

You will never look at grits the same way again! This elevated rice dish will wow any eater with its combination of rich flavors and textures.

This recipe stars U.S.-grown Carolina Gold middlins and comes to us from our friend Chef Hari Cameron.

  • Servings
    2-4

Ingredients

  • 1 cup (6 ounces) rice middlins, toasted until fragrant
  • 2 cups heavy cream
  • 3 cups water
  • 3 bay leaf
  • 1 knob ginger
  • 3 ounces Yondu seasoning or white soy sauce
  • 18 ounces Snow Crab legs, deshelled
  • 3 ounces Black Truffle Butter
  • 4 ounces Parmigiano Reggiano
  • edible herbs
  • black pepper
  • salt to taste

Directions

  • Bring water, cream, bay leaf, and ginger to boil in a 4-quart saucepan. Add ½ tablespoon kosher salt and 1 ounce of white soy to mixture once boiling. 
  • Add rice and stir. Bring back to a boil and reduce heat to a simmer and cook until the rice is tender 15-20 minutes. Remove from heat and let sit for 5 minutes. 
  • Top grits with snow crab legs warmed in black truffle butter with white soy sauce. 
  • Serve with Parmigiano cheese, herbs of your choice and black pepper.