(Editor’s note: Deborah Walker has written about food and recipes for 15 years, She resides in Ocean City.)

The holiday season is around the corner and entertaining will be in full swing. Remaining true to one’s style and budget are imperative for successful merriment.
That being said, how can a host upscale their menu and keep the cost down?
Amuse-bouchées are a clever way to serve an expensive ingredient at an affordable price.
The tiny, tantalizing amuse bouche (pronounced“ uh-MYUZ-boosh”) is a single bite intended to stimulate the taste buds.
As its name implies, “amuse the mouth,” is a tasty teaser. Whimsical flavors swirl into a sensorial ecstasy and is indicative of what is to come.
Flavor, texture, and color are key elements to consider.
Since it is a single bite, careful contemplation of every aspect is a given.
Each component must stand on its own but harmony is the ultimate goal.
Imagination and inspiration are not an ingredient of “chance.” Personal taste and confluence of memories incorporate expression which is the subliminal path to success.
Amuse-bouches attained fame during the Nouville Cuisine movement, which was known for its emphasis on smaller, more intense flavors. One will not find an amuse-bouche on a menu. Chefs offer the free course as a means of expressing their artistic ingenuity.
However, dining at home is not bound by the rules of restaurants. The concept of a single bite allows hosts to embellish their menu and at the same time regulate portion control.
The Eastern Shore is known for its seafood and unspoken delights create ascension to different degrees.
The Maryland Blue Crab is a delicacy indeed. One might go so far as declaring the sweet meat as the “star” of the Chesapeake Bay.
Crab meat is delicious and can stand on its own. When adding ingredients to the succulent meat, one must be careful not to overpower it.
Decades ago, I had the pleasure of eating at Haussner’s Restaurant.
It was opened by William Henry Haussner in 1926 and became one of Baltimore’s most famous landmarks.
The restaurant closed in 1999 but memories of “Smithfield Ham and Crab Sauté” still tease my tastebuds.
The dish was called a sauté, but it was actually cooked in the broiler.
Lump crab meat, crispy pieces of Smithfield ham, and butter were the essence of the dish. Simplicity can be a good thing.
Taking traditional dishes and putting a modern spin on them is a way to keep menus fresh and inviting.
Consider jumbo lump crab meat, slivers of Virginia ham, garlic, parsley, and a splash of lemon juice sauteed in olive oil and then placed on a toasted baguette slice.
Don’t be fooled by this tiny bite, it is packed with deliciousness. With this thought in mind, one has choices. Jumbo lump is pricey, so lump or claw meat are perfectly acceptable.
Virginia ham is salty and can be replaced with prosciutto. No matter what protein you choose, make sure it is crispy.
A contrast in textures makes for a more interesting starter.
Believe it or not, but the slicing of the baguette needs to be addressed.
Typically, I like to slice the baguette on an angle so the circumference area is larger allowing more toppings. It is also more pleasing to the eye.
If you cut the baguette straight, the surface area is smaller, which allows for smaller portions of filling. Jumbo Lump Crab Meat and Virginia Ham Amuse-Bouche is a decadent starter that is a cornucopia of ethnicity and indicative of the Delmarva region.
It can be made in approximately 30 minutes which makes this recipe a keeper. Enjoy!