RICE MIDDLINS CRAB CAKES
Rice middlins (grits) provide a tasty way to slightly expand a crabs’ existence while not compromising taste. There’s no tradeoff here; our grits absorb the crab flavors and stretch your ingredients. Interestingly, they add a textural layer as the cake is browned, offering a little more crusting than is usually evident in a crab cake.
½ cup Original Mississippi Middlins White Rice Grits
1 pound crab meat½ cup non glutinous bread crumbs
2 eggs, beaten½ cup mayonnaise
¼ cup red bell pepper, fine diced
3 scallions, finely chopped, divided
½ tsp dry mustard
1 tsp white pepper
Juice of ½ lemon
Zest of ½ lemon
3 tbsp butter, or peanut, pecan, or cottonseed oil (high smoke point oils)
Lemons for garnish
Grits must be cooked ahead of time so that they are cold: In medium saucepan, heat 1 tsp oil, add grits and swirl in pan to coat. Add 1 cup warm water and bring to boil. Reducing to simmer, cover with tight fitting lid and cook for 10 minutes.