Nothing sets the tone for an evening like great appetizers, and Emeril Lagasse's making some of his favorites. He's joined by his friend, chef Tom Douglas, and the two make a menu sure to get any party started off right: Corn and Lobster Bisque, Cocktail Crawfish Turnovers, Spinach, Shrimp, and Artichoke Dip, Coconut-Crusted Crab Cakes with Lime Dipping Sauce, and Chesapeake Bay Classic Crab Cakes.
