A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Lump Crab Salad

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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This story was published on May 13, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.