IT'S A CRAB PARTY!

Last Saturday, our friends had a crab party. The crabs were caught right off their dock -- talk about fresh local seafood! Tables were set on their beautiful porch with none other than the Crab Guy's crab boards.
Everyone enjoyed having a hard surface on which to crack open the blue claws and loved the mallets that accompany the crab boards.

We started off with delicious shrimp chowder that everyone devoured. The main event was steamed crabs, spiced with Chesapeake Bay seasoning and served with apple cider vinegar in cups for dipping. Although our hostess provided lots of side dishes, the crabs kind of stole everyone's attention.

I provided the dessert, a lovely Pear Frangipane Tart -- there were no leftovers. The evening ended all too soon, and we're all thinking about the next crab party.

Wouldn't you like to have a set of crab boards for your next crab party? They would make wonderful Christmas or birthday gifts, too. You can order them at thecrabguy.blogspot.com.

HOW NOT TO MAKE CRABS AND TOMATO SAUCE

Guy's cousin raved about Red Pack recipe ready tomatoes, saying nothing else was needed for a fantastic crab-tomato sauce. I was skeptical, but Guy wanted to try it. We bought the tomatoes when we were in New Jersey recently (they're not available in little New Bern.) So Guy opened the can of tomatoes and put them in the pot, heated them up, let them cook for about 10 minutes, then put the cleaned crabs in the sauce and let them simmer for about 1/2 hour. He didn't like the strong oregano taste of the sauce, and the sauce was totally bland, needing something. (It needed onions and garlic sauteed in olive oil, and some salt.) Not to worry, he ate the crabs and did enjoy them. It's just that he's gotten so particular. This is one recipe he won't be making again.