A Year-Round Guide to Franklin and Nantahala

2 large eggs, slightly beaten 1/2 cup onion, chopped 1/2 cup green bell pepper, chopped 1/2 cup red bell pepper, chopped 3 tablespoons white wine 1 tablespoon lemon juice 1

Madison County Championship Rodeo

2 large eggs, slightly beaten 1/2 cup onion, chopped 1/2 cup green bell pepper, chopped 1/2 cup red bell pepper, chopped 3 tablespoons white wine 1 tablespoon lemon juice 1

Rosemary and Goat Cheese Strata

2 large eggs, slightly beaten 1/2 cup onion, chopped 1/2 cup green bell pepper, chopped 1/2 cup red bell pepper, chopped 3 tablespoons white wine 1 tablespoon lemon juice 1

Carolina Crab Cakes

2 large eggs, slightly beaten
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
3 tablespoons white wine
1 tablespoon lemon juice
1 teaspoon mustard
1 pound lump crabmeat
1 cup Italian bread crumbs
4 tablespoons butter

Mix eggs, onion, green pepper, red pepper, white wine, lemon juice, mustard, and crab with bread crumbs. Form into patties, and coat each patty with additional bread crumbs. Heat skillet. Melt butter, and cook cakes over medium-high heat, turning once, until golden brown. Serve with rémoulade sauce.

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This story was published on May 01, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.