Yield: 8 servings.
½ cup Duke’s mayonnaise
Juice of 1 lemon
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 pounds lump crab meat
¼ cup finely chopped sweet red pepper
¼ cup sliced green onions
¼ cup chopped celery
4 English muffins, halved and toasted
8 slices Cheddar cheese
8 slices tomato
Fresh parsley, chopped (for garnish)
In a large bowl, combine the mayonnaise, lemon juice, salt, and cayenne pepper. Fold in the crab, red pepper, onions, and celery. Place a cheese slice on top of each English muffin half, followed by a tomato slice, followed by a generous scoop of crab salad.
Place the sandwiches on a baking sheet. Broil on the top oven rack for 7 to 8 minutes. Garnish with chopped parsley.
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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.
