FOX19 - Here is a recipe from Chef Jon Diebold with the Washington Platform Saloon & Restaurant.
1 tbl. whole butter
2 oz. onion, julienne
1 oz. chopped scallion
2 oz. dry white wine
1 oz. oven roasted garlic, mashed
1 oz. whole butter
1 tbl. Creole Seasoning
8-12 oz. Cooked, picked crab meat (blue, snow, or king; or a mix of either)
salt & black pepper, to taste
12 oz. Prepared Cheese Grits (your favorite recipe)
In a medium skillet, over moderate heat, saute fresh onion and scallion in 1 tbl. whole butter. Reserve a bit of chopped scallion for final garnish.
Add the white wine, mashed garlic, 1 oz. whole butter and Creole Seasoning, along with salt and pepper to taste.
Continue cooking until sauce (buerre blanc) is reduced by half.
Add cooked crabmeat(s), and continue to heat, just until the entire dish is heated throughout. After this point, DO NOT CONTINUE TO COOK THE CRABMEAT.
Remove crabmeat(s) and onion from skillet for plating, positioning on top of mounded, prepared Cheese Grits.
Pour finished sauce over plated crab & grits, garnishing with the reserved chopped scallion.