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
1 pound lump crabmeat, drained well with no shell ¼ cup sweet onion, finely chopped ¼ cup roasted sweet yellow bell pepper, finely chopped ¼ cup celery, chopped ¼ cup
1 pound lump crabmeat, drained well with no shell ¼ cup sweet onion, finely chopped ¼ cup roasted sweet yellow bell pepper, finely chopped ¼ cup celery, chopped ¼ cup
1 pound lump crabmeat, drained well with no shell ¼ cup sweet onion, finely chopped ¼ cup roasted sweet yellow bell pepper, finely chopped ¼ cup celery, chopped ¼ cup pecans or macadamia nuts, chopped ¼ cup mayonnaise ½ cup seasoned breadcrumbs ½ cup grated Parmesan cheese ½ cup cooked sausage (optional) 1 egg 1 tablespoon flat-leaf parsley, chopped Splash of white wine (about 2 tablespoons) Salt and pepper to taste 6-8 fish fillets, skinned and boned about 7-8 inches long, but not too thick 1 extra-large red bell pepper, sliced into 6 rings, ¼-inch thick 1 extra-large yellow bell pepper, sliced into 6 rings, ¼-inch thick 1 extra-large green bell pepper, sliced into 6 rings, ¼-inch thick
Combine the crabmeat with the next 12 ingredients in a large bowl. Carefully roll the fish fillets so the tail just overlaps the other end and forms a hollow ring. Secure the two ends with a toothpick. Place them evenly on an oiled, nonstick cookie sheet. Fill the centers with the crab stuffing, and slowly slide the 3 colored pepper rings over each roll to hold them together. Pull out the toothpicks once the rings are in place. Wipe a little mayonnaise or olive oil around the outside and top of each roll-up to keep them moist. Sprinkle with breadcrumbs. Bake for 10 to 12 minutes at 350˚; then quickly broil to brown the tops.
25 Secrets Revealed: A Culinary Tour can be purchased by contacting Kevin McCabe at kmbythesea@charter.net or (252) 995-4788.
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.
For the owner of The Country Biscuit, welcoming diners is the fulfillment of a decades-long dream. And diners’ dreams come true when they try the glazed biscuit doughnut holes.
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.