1 I love having a nice basket hamper or a lined basket...with nice plastic dishes, a lovely tablecloth or blanket, cloth napkins and, I admit, I really prefer real cutlery.

2 Use attractive plastic glasses, and make sure you have serving spoons, a good knife, prongs, a cutting board that you can serve on, and a garbage bag.

3 Foods should be broken up into three groups: snacks, mains, and dessert, just like dinner at home or a big Sunday lunch.

4 I love a couple of great cheeses—a brie, and maybe a gouda—but remember not to use a really soft creamy cheese when near the sun. It is messy and not the best choice.

5 I usually make a crab salad, a potato salad, or maybe a coleslaw. These types of combined salads hold together well, are easy to make, and clean up easily

6 As a protein I love to use chilled shrimp, or my rosemary encrusted chicken legs.

7 For dessert, tarts work well, as do cookies or even cupcakes. Fruit works well too, perhaps a pear that was poached and chilled with a little fruit flavored balsamic over it. Try not to have to cut a pie or cake, and don’t use ice cream, as it will be very tricky.

8 Bring foods in easy to open (and clean) containers.

9 Bring an ice pack to chill your favorite beverage.

10 Then sit back, relax, and enjoy the conversation with your guests.

One of my favorite recipes is my signature crab dip. It can truly be a meal!

Enjoy!

Marc Deaton owns and operates Liana’s Table, a catering company in Madison.

Deviled Crab Dip

Chef Marc Deaton, Liana’s Table, Madison

Serves 4-6

Ingredients

1 lb of fresh lump meat or canned claw meat.

1 egg

2 tbsp Mayonnaise

2 tbsp Dijon Mustard

1 tbsp Wholegrain Mustard

1 tsp Paprika, plus sprinkling.

1 tsp dried Basil

1 tbsp Worcestershire Sauce

1 tbsp Tabasco Sauce

1 red onion, finely chopped

3 canned anchovies, chopped

¼ cup of capers, whole

2 cloves of garlic, finely chopped

2 tbsp of dill relish

salt and pepper to taste.

3 Cornichon pickles for garnish.

Preparation

• If using fresh crab, rinse in a colander and drain all liquid and strain for shells.

• If using canned crab, rinse and drain in a colander, and with a paper towel dry the crab.

• Lightly pulse the crab in a food processor, so that is looks roughly ground. Remove to a large bowl, preferably not plastic.

• Add the egg, onion, garlic and capers to the crab and blend with a spoon.

• Add the other ingredients and blend by hand. It should have a consistency similar to tuna salad. Cover with plastic or aluminum and place in the refrigerator for at least one hour.

• When ready to serve, place the crab on a plate with a circular ring form and spoon it in.

• Slice some cornichon for the top to decorate it, or maybe small pearl onions, or just leave bare.

• Sprinkle with paprika, black pepper and basil.

• Remove ring form and serve with toast points or sliced baguette or any cracker.

Leftovers can be kept in the refrigerator for up to a week.