- 3 cups vegetable stock
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 1 cup old-fashioned grits
- 8 oz sharp cheddar cheese, cubed
- 1/4 cup whole milk
- 2 large eggs, beaten
- 1/4 cup unsalted butter
- 1/2 lb crab claw
- 4 oz extra sharp white cheddar cheese, shredded
Butter a 2-quart casserole dish and preheat the oven to 350 degrees.
In a medium saucepan, bring the vegetable stock, white pepper and garlic powder to a boil. Stir in the grits and whisk until well combined. Reduce heat to low and allow to simmer for 8 to 10 minutes. Add the cubed cheddar and whole milk and stir to combine. Gradually stir in the eggs and butter, paying careful attention to the eggs to ensure they do not begin to cook. Once ingredients are well-combined, add the crab claw and transfer to the buttered casserole dish. Sprinkle the shredded white cheddar cheese over top and bake for 35 to 40 minutes or until set.