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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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
