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.
Stir with fork and set aside to cool.Add butter or oil to large heavy skillet and begin to heat.
In large mixing bowl, blend crab and room temperature rice grits well.
Add all other ingredients except a few scallions to be used for garnish.
Form into cakes about ¾ inch thick and 4 inches across. Carefully place in hot oil. Cook until medium browned on each side, about 5 or 6 minutes per
side. Garnish with scallions and lemon juice. Enjoy!