For the sauce

• 2 cups of your favorite Grits
• ( I used Geechie Boy blue grits from Edisto Island SC)
• 6 tablespoons unsalted butter
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• ¾ cup white wine, Chardonnay
• 1 lemon, juiced
• 2oz diced candied jalapenos
• 1 pound jumbo lump crab meat
• 1 cup grated Parmesan cheese
• kosher salt
• For lemon and garlic topping
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 2 tablespoons parsley, chopped
• 2 tablespoons lemon zest, from 1 medium lemon

Instructions

Cook Grits according to package directions.

In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and candied jalapenos. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and stir to mix well. Add ½ cup of Parmesan and kosher salt; stir. Pour sauce over the grits. Top with Lemon Zest, Garlic, Parsley and some more Parmesan cheese (optional)and serve.

SERVES 4

Chef Ed Dombrowski
Lees Farmers Market
Murrells Inlet, SC