Starters

Bacon Crackers

These easy little bites have been popular across the south since the 1950’s. They’re not exactly fancy, but they’re addictively good.

Caramelized Onion Dip

This is so easy, and turns out a million times better than anything you could buy. It’s delicious with kettle chips.

Cheese Straws

An old southern classic for a reason – these are just plain good. The dough freezes beautifully when wrapped tightly in plastic wrap.

Chicken Chutney Canapes

You don’t see this sort of composed canape much anymore, which is a bit of a shame. These are easy to make, and won’t fail to impress.

Chicken Liver Pâté

Everybody should have a “fancy” appetizer up their sleeve – one that doesn’t break the bank or trap you in the kitchen away from your guests. This is one of mine: a silken, buttery French pâté that you can make ahead and requiring little more than inexpensive chicken livers.

Crab “Ravigote”

Ravigote generally refers to a zesty cold sauce with capers, herbs and shallots…which is nothing like the (deliciously rich) recipe below, but this warm dip is what they serve as “Crab Ravigote” at the venerable Galatoire’s on Bourbon Street in New Orleans, and who am I to argue? This is great for a party.

Crab & Pork Spring Rolls

These are a bit of a project, but you’ll be astonished at how good they are! The pork is critical in these crisp little rolls — the pork fat brings all of the other flavors together and provides an intensity and tenderness to the delicate crab. Don’t skip the pungent, kicky dipping sauce; it’s key to the flavor profile of this dish. This recipe can easily be halved.

Crab Fat Caramel Wings

These wings, a famous creation of San Antonio chef Quealy Watson that was featured in Bon Appetit magazine in September 2014, are as good-tasting as they are weird-sounding. Enjoying them in their native setting — with a craft cocktail at Hot Joy in Southtown — is perhaps ideal, but they’re easy enough to make at home.

Crab Napoleons

This is a treasure – elegant, delicious, bright-tasting, modern, and with all the components made in advance, it’s the perfect first course for a dinner party.