Snackin’ with Sarah Sellers – Grits Cakes with Creamy Crab

I can’t believe it’s that time of year again. This time last year I was nervously waiting to see if my American Idol audition would air live, and it did. Because of my audition (see it here) Reality Rocks blogger extraordinaire, Lyndsey Parker, reached out to me to become a contributor to her popular reality music blog.

So for tonight’s Idol episode, and my 100th post (yay!!!), we’re heading south to Savannah and I decided to whip up the most southern appetizer I could think of. So throw your healthy resolutions out the window tonight and test out this scrumptious recipe! It’s pretty tasty.

Check out tonight’s post on Reality Rocks HERE!

Grits Cakes with Creamy Crab Dip

  • 2 pieces applewood smoked bacon, chopped
  • 1/2 cup yellow onion, diced
  • 2 cups chicken broth
  • 1 cup milk
  • 2 tbsp butter
  • 1 cup grits
  • 1/3 cup shredded parmesan cheese
  • 8oz lump crabmeat, shells removed
  • 2 green onions, chopped
  • 1/2 cup low fat cream cheese, room temperature
  • 1/4 cup light sour cream
  • 1/4 cup light mayonnaise
  • 1/2 tsp fresh lemon juice
  • 1 tsp Worcestershire
  • 1/4 tsp paprika
  • Chopped parsley for garnish

Preheat oven to 350 degrees.

In a large saucepan saute the bacon over medium high heat until golden brown.

Remove from pan and set aside. Add the onions to the bacon grease and cook until tender.

Remove the onions and set aside.

Add the chicken stock, milk, and butter to the pan and bring to a boil. Scrape up the brown bits from the bottom (flavor!!).

Slowly add the grits and simmer until cooked through, around 12-15 minutes.

Remove from the heat and add the onions, bacon, and parmesan.

Spoon the grits into a muffin tin coated with cooking spray.

Bake in the oven for 30 minutes until lightly golden on top.

While the grits cakes are cooking, carefully remove any loose shells from the crabmeat. In a large bowl combine the crab meat and next 7 ingredients.

Remove the grits cakes and carefully remove them from the tins.

Top with the crab dip and garnish with the chopped parsley.

Bon Appetit!

I’ll be posting mini videos of the recipes so check back soon!

Lana Del Rey is no stranger to controversy, especially after her much hyped but less then impressive Saturday Night Live performance. I on the other hand love Lana Del Rey and can’t imagine the nerves she must have been feeling on that night. So in honor of premier night check out my cover of Blue Jeans (for those of you that haven’t seen it yet).

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