1½ 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
1½ 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. Add sautéed pepper and remaining ingredients except crab and almonds to small, greased, baking dish. Mix well. Gently blend in crab. Season to taste. Top with almonds if desired. Can refrigerate at this point. Bake at 375º for 30 minutes or until brown and bubbly. Tip: May also be used as stuffing for mushroom caps.
This recipe appeared in Our State’s April 2007 issue.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
