Bourbon Cider BBQ Soft Crab over Savory Grits Entrée
LEVEL: Easy 1 HOUR 8 Servings
No hassle, no mess, we do the cleaning for you. Just enjoy the BBQ and the company. This meal is ideal for a great group of friends and some brews. Let us know what you think of this!
Ingredients
- 8 Handy Soft Crab (Jumbo), Thawed
- 1 Cup All-Purpose Flour
- 1 Cup Cornmeal – Coarse
- Dash Sea Salt / Black Pepper
Bourbon Cider BBQ
- 1 Cup Apple Cider
- ½ Cup Apple Cider Vinegar
- 4 TBSP Bourbon
- ½ Cup Ketchup
- ½ Cup Tomato Puree
- 1 TBSP Molasses
- 2 TBSP Brown Sugar
- ½ TSP Worcestershire Sauce
- To Taste Sea Salt & Black Pepper
Grits
- 4 Cups Grits, Cooked
- 1/2 Cup Cheddar Cheese, Shredded
- 4 TBSP Bacon, Rendered – Rough Chop
- 4 TBSP Charred Corn
- 2 TBSP Scallions, Chopped
- To Taste Sea Salt & Black Pepper
- Pat dry crabs and dredge in the cornmeal / flour mixture until coated…shake off excess
- Heat oil to 350°F in a heavy bottomed pot / fryer / Dutch oven
- Add crabs to the oil, fry 2 minutes, flip, and repeat process
- Remove from the oil onto a rack or paper towel-lined sheet pan and let cool for one minute
- BBQ Sauce: Place all ingredients into a heavy bottomed saucepan, bring to a low simmer, reduce until thickened…about 20 minutes…keep warm
- Cook grits according to manufacturer’s instructions
- Fold in the cheddar cheese until slightly melted
- Fold in the bacon, corn and scallions
Sides
- Smothered Collard Greens
