For your next dinner party, try making Emeril's goat cheese tart with prosciutto and port-macerated figs, seared duck breasts with spiced fig jam, and bucatini with figs and gorgonzola sauce.

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.