Sunday, May 31, 2009

Havarti Crab Dip over Andouille Grit Cakes

So we're on to round two of my recipe experimentation for the Flay-vors of Washington contest. I've adapted an old recipe from a dear family friend--Lynn Hennessy. Her Crab Toasts have always been a favorite in my family, but I thought I would add a new twist. Instead of serving the crab dip on a crostini or cracker, I'm going to try making grit cakes with some Andouille sausage. I think the sausage will add a nice texture to the grit cakes, which will be an interesting alternative to the more traditional english muffin that the original recipe calls for.

Havarti Crab Dip

1 stick butter, softened
8 oz. Havarti cheese, shredded
6 oz. lump crab meat (I'll be using Dungeness Crab for the real deal, but testing with some local crab from Publix for my first try)
1 1/2 tsp. mayonnaise
2 small garlic cloves, grated
1/2 cup cream cheese
1/2 tsp. salt

Mix all ingredients, blending well. Set aside until grit cakes are ready.

Andouille Grit Cakes

1/2 sweet onion, chopped
1 cup cooked Andouille sausage, chopped
2 T. butter, melted
1 (14oz) can chicken b
3/4 cup half & half
1 cup Quick-cooking grits
1/2 tsp. salt

1/8 tsp. freshly ground black pepper

In a large skillet over medium heat, saute onion in butter until tender (about 15 minutes). Add Andouille sausage, chicken broth, half & half; bring to a boil. Stir in grits and salt, reduce heat, cover and simmer about 10 minutes, until thickened. Pour into an 8x8 baking dish; cover and chill at least 8 hours.

Cut grits into squares. Brush with olive oil and broil in oven until crispy on both sides (about 5-8 minutes on each side).

Top grit cakes with crab dip and sprinkle with cayenne pepper.

Yeah, the pictures don't look like much, do they? I had trouble getting a really clear shot...of course, I'm still learning how to play with my camera so that could be why.

*NOTE: After this round of testing, we decided to try the grit cakes again in a larger baking dish so that they made a thinner layer. I used a cookie cutter to cut them into circles, and omitted the olive oil before broiling. It made a huge difference--they really got golden brown and crispy, and worked much better as a base for the dip. I've still got a little work to do on the crab's good, but not WOW. I'm thinking (hoping...praying...) that the Dungeness Crab will make a difference. I'll pick it up on my way home from the lake and try again!

1 comment:

  1. This is NICE! The grits appeal to our Southern roots for sure. Oh and cheese? Yes please.