It’s all about the crab flavor shining in this dish, and the other components help it glow by supporting the crab, not overshadowing it. Our middlins are cooked to imbibe lemon flavors and then more lemon is added to the dish. These are combined with Madeira for flavor and sweetness and some cheeses that help coddle the rich crab taste.
¾ cup Original Mississippi Middlins or Missimati Middlins White Rice Grits
1 tbsp butter
1¼ cup water
Juice of 1 lemon
1 bay leaf
1½ tsp tarragon, finely chopped
1 stalk lemongrass, beaten
For the dip
1 pound crab meat
½ cup red bell pepper, diced
1 shallot, finely diced
8 scallions, finely chopped (about ½ cup)
2 celery ribs, split lengthwise and finely diced (about ½ cup)
1 tbsp coriander, freshly ground
1 tsp prepared horseradish
2 tbsp lemon peel
Juice of 1 lemon (about ¼ cup)
¼ cup Madeira
¼ tsp cayenne, ground
2 tsp celery salt
8 ounces cream cheese, softened
1½ cup Fontina, Asiago, Gruyere (choice), shredded
1 cup mayonnaise (homemade, Dukes, or Blue Plate)
Two Brooks Farm Roasted Rice, for topping (see our website for recipe), optional
Preheat oven to 300 degrees Fahrenheit.
Prepare the rice. In medium pan, melt butter and add rice. Swirl in pan to coat kernels with fat. Add tarragon, lemon juice, water, and push lemongrass and bay leaf down in rice. Bring to boil, cover with tight fitting lid, turn burner down to simmer, and cook 10 minutes. At this point check for doneness and if done, remove lemongrass and bay leaf for discard, stir once with fork, and set aside. This will produce about 2 cups of grits.
For the dip. Combine all other remaining ingredients except crab meat and roasted rice and blend well. When rice grits are cool, ensure they are clump free by lightly stirring with fork. Add them and crab meat to other ingredients and blend well. Apply cooking spray or oil to a 9 inch round or square oven proof dish, and fill with dip. Garnish with roasted rice, if preferred. Bake for 40 minutes, or until warmed through. Serve with pita or bagel chips, or crackers of choice. Enjoy!