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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Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
