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Recipe #351824
Two reasons why I'm posting this recipe, the photo of it is gorgeous and I have 20 pounds of Vidalia onions to use. Recipe by Brian Stapleton, Executive...
"Two reasons why I'm posting this recipe, the photo of it is gorgeous and I have 20 pounds of Vidalia onions to use. Recipe by Brian Stapleton, Executive Chef, Food & Beverage Director of The Carolina Crossroads Restaurant & Bar, The Carolina Inn in Chapel Hill, North Carolina."View Full Recipe
Ingredients: pepper, lump crabmeat...
Prep Time:15 mins
Total Time: 15 mins
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