Yield: 4-6 servings.
1 ½ teaspoon oil
½ medium red bell pepper, diced
1 14-ounce can artichoke hearts, drained and chopped
½ cup light mayonnaise
½ cup Parmesan cheese, shredded
1 ½ teaspoon Worcestershire sauce
1 tablespoon pickled jalapeno, finely chopped
1 ½ teaspoon fresh lemon juice
8 ounces fresh or pasteurized crab meat
Salt to taste
½ cup sliced almonds (optional)
Sauté red bell pepper in oil for 3 minutes. Remove from stove top.
Preheat oven to 375º.
In a mixing bowl, combine sautéed pepper and all remaining ingredients except crab, and mix well.
Add in crab meat until just combined. Season to taste.
Add mixture to a small, greased baking dish. Top with sliced almonds if desired.
Bake for 30 minutes or until golden-brown and bubbly. Serve with toasted baguette slices or crackers.
Tip: May also be used as stuffing for mushroom caps.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
