letters to the editor
Marlene Hieronymus poses with a
seafood platter in Wrightsville Beach to
advertise her catering business in 1974.
Thank you for the very nice article about me and the Hieronymus fish business
in Wrightsville Beach Magazine (“The Fish Lady” July WBM). Many of my friends
and, of course, my family members have already called me and said what a nice job
Simon (Gonzalez) did on the writing and how much they enjoyed the article and
pictures (thank you Allison Potter). Glenn actually passed away recently and your
nice article was a comfort to his children.
Again, thank you, and I want you to know that I look forward to your magazine
every month. — Marlene Hieronymus, Wrightsville Beach, N.C.
Intracoastal Crab Dip Serves 10
1 lb jumbo lump crabmeat (check for
½ cup pepper jack cheese, grated
½ cup sour cream
½ cup cream cheese
1 tsp Old Bay seasoning
¼ cup mayonnaise
¼ cup parmesan cheese, grated
3 Tbsp Worcestershire sauce
1 Tbsp hot sauce (Texas Pete)
2 Tbsp lemon juice
salt and white pepper to taste
½ cup breadcrumbs (optional)
Preheat oven to 350 degrees. Combine all ingredients in a bowl. Add lump crabmeat
last. Stir until thoroughly mixed. Sprinkle bread crumbs on top if desired to enhance
Bake about 35 minutes until bubbly and golden on top. Serve with toast points.
**For best results, use room temperature cream cheese and beat with a mixer to make
it fluffy. Or you could use whipped cream cheese.
We would love to hear from you!
EMAIL: email@example.com MAIL: P.O. Box 1110, Wrightsville Beach, NC 28480
Letters to the editor may be edited for clarity.
away April 4,
2020, at the
age of 79.
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(with social distancing and masks)
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ONE MORE GREAT RECIPE FROM Marlene Hieronymus
COURTESY MARLENE HIERONYMUS
WBM FILE PHOTO
CUMBY FAMILY FUNERAL SERVICE