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–+ servings

Jumbo Lump Crab with Black and Blue Sauce

5 from 1 review
This recipe is one of my absolute comfort food favorites. It's a simple "black and blue sauce" - a Cajun blackening seasoning sauce with a combination of blue cheese (don't knock it until you try it!) that spoons over jumbo lump crab, and is all served over grits. It's hearty, savory, and best of all - easy. I love making it as a weeknight meal or a dinner party option for friends!
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 cup white grits, uncooked
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 1-pound can of jumbo lump crab
For the Black and Blue Sauce
  • 1 teaspoon each of onion powder, garlic powder, smoked paprika, dried thyme, dried oregano, and black pepper
  • 2 tablespoons salted butter
  • 1/3 cup heavy cream
  • 3 ounces blue cheese
For serving
  • Assorted tender herbs like dill, curly parsley and mint
  • 4 small lemon wedges

Instructions 

  1. Begin the recipe with the grits. Add the one cup of grits to a pot with six cups of water. Bring this to a rolling boil and add 1 teaspoon of salt. Reduce to a simmer and let this simmer, stirring occasionally, for 40-45 minutes or until the grits have thickened to a porridge consistency. Taste and add more salt as preferred.
  2. When the grits are 15 minutes away from being ready, begin the Black and Blue sauce.
  3. Add 1 teaspoon each of onion powder, garlic powder, smoked paprika, dried thyme, dried oregano and freshly ground black pepper to a large sauté pan. Add 2 tablespoons of salted butter and set this pan over medium-low heat.
  4. Allow the butter to melt, stirring constantly to let the spices begin to sizzle and darken.
  5. Pour in the heavy cream and swirl to combine. Add in 1/4 cup of water to thin it out (it will rethicken, don't worry).
  6. Let this come to a soft simmer and crumble in the cheese in two batches. Stir to let the cheese melt into the sauce. Taste and season with salt as preferred, but I find I never need it.
  7. Add the pound of jumbo lump crab to the sauce. Stir to combine, and add up to 1/2 cup of water to help thin out the sauce, if needed. Bring this to a simmer again to help warm up the crab.
  8. Now the grits should be done. To serve, portion the grits in to four bowls and top each with a generous portion of the crab. Tear over some tender herbs and serve with a lemon wedge!