Celebrate the blue crab with Emeril's crab and corn fritters, chilled avocado soup with crab relish, and crabmeat stuffed trout with vodka butter sauce.

Emeril serves up some of his favorite pecan recipes: butternut squash-pecan ravioli, vanilla and bourbon marinated pork loin with pecan gravy, and sweet potato waffles with pecan-praline sauce.