Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

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

Food

Rosemary and Goat Cheese Strata

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

Recipes

Open-Faced Crab Salad Sandwiches

This colorful crab salad is cool, creamy, and crunchy.

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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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This story was published on Apr 15, 2020

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.