Yield: 4 servings.
1 teaspoon Dijon mustard
¼ cup mayonnaise
¼ cup sour cream
Juice of 1 lemon
Salt and black pepper to taste
2 tablespoons fresh dill, chopped
1 pound fresh lump crab meat
2 heads butter lettuce, torn into bite-size pieces
4 green onions, finely chopped
2 hard-boiled eggs, sliced
12 cherry tomatoes, halved
In a small bowl, whisk together mustard, mayonnaise, sour cream, lemon juice, salt, and pepper. Fold in dill and crab. Refrigerate for 30 minutes.
Arrange lettuce on 4 plates. Divide the crab mixture and place on top. Sprinkle green onions over top. Place eggs and tomatoes decoratively on plates and serve.
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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.
