Crab and Mai Tai’s

Last night I made crab and Mai Tai's for dinner.

That was the theme; I just woke up with it. Trader Vic, eat your heart out.

Our friend Clark Magruder came over and pronounced my crab salad the "best crab dish I have ever had" — which if you knew Clark's history, is an epic review! 

While I'm swollen with pride, let me write down the recipes.

The critical elements:

• Fresh crab off the boat or the fish market

• A sharp vinaigrette

• For the drinks, two decent rums, light and dark — any Rhum Agricole, and Gosling's Black Seal, if you can find them. Otherwise, plunge in with the light and dark you have.