Watch your teeth!

I just had the most fabulous weekend in the Hamptons with my dear friend Lisa. I was a houseguest of the most gracious hostess on the planet, Senie. Her son and his four friends were there, too. They are college seniors, 21, and just adorable. On Saturday, we had a barbeque (and Senie made really delicious Crab Imperial - see recipie below) and then the boys invited Lisa and I out.

Jeez, I am 33 and Lisa is 42. Compared to them, we're fossils.

Since I can't resist a good time (and neither can Lisa), we indulged them and went out. We had a great time at an East Hampton hot spot. On the way home, we came accross a stray shopping cart and they gave us a ride! The only thing I can remember as we were cart racing was Lisa screaming 'watch your teeth!'

Thanks, guys, for showing us fossils a good time.

Here's the Crab Imperial recipie:

1 pound jumbo lump crabmeat (nothing else will do)
1 egg and 1 egg yolk
1 1/4 cup Saltine cracker crumbs, divided
1 teaspoon dijon mustard
1 teaspoon Old Bay seasoning
4 tablespoons mayonnaise
salt and pepper to taste
parsley, optional

Preheat the oven to 350 degrees. Grease a round pie plate with butter. In a bowl, pick through the crab meat to make sure there aren't any shells. In another bowl, beat the egg and the egg yolk. Add the mustard, Old Bay, salt, pepper and mayo and blend well. Add mayo mixture to the crab and then add 1 cup of the cracker crumbs. Mix well and pour into greased pie plate. Sprinkle with the additional 1/4 cup cracker crumbs and bake for 30.