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.
One more great recipe from Marlene Hieronymus
Intracoastal Crab Dip
Serves 10
1 lb jumbo lump crabmeat (check for shells)
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 golden coloring.
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.