Crab gravy

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NYT Cooking: Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it’s hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab. Smothered Shrimp, Crab Gravy, Nytimes Cooking, Nyt Recipes, Harlem Restaurants, Meat Gravy, Ragin Cajun, Pork Gravy, Happy Breakfast

Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it’s hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.

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