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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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
