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A Night of Angels and Demons

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This Halloween, treat both your angelic and devilish sides, with this playful menu for eight.

This Halloween, treat both your angelic and devilish sides, with this playful menu for eight. Start things off with a pair of hors d’oeuvres: classic deviled eggs, and angels on horseback (aka bacon-wrapped scallops). Move on to Tabasco-spiked crab cakes known as deviled crab paired with delicate angel-hair pasta with a garlicky kick. (To serve eight you’ll need to double the pasta and crab cake recipes.) And give your guests two sweet endings, with both angel’s food and devil’s food cake.

Menu Timeline

Up to 1 day ahead

  • Bake and bake both cakes.
  • Make the crabcake mixture and shape the crabcakes.
  • Make the Red-Eye Cocktail Sauce.

2 hours ahead

  • Make the Deviled Eggs.

1 hour ahead

  • Broil the cherry tomatoes, sliver the basil, and make the garlic oil for the pasta.

30 minutes ahead

  • Cook the crab cakes.
  • Bring a pot of water to a boil for the pasta.
  • Cook the Bacon-Wrapped Scallops.

15 minutes ahead:

  • Boil the angel hair pasta and toss it with the garlic oil and cherry tomatoes.
  • Lower the oven to 200°F to keep the crabcakes warm while you serve the appetizers.

The Menu

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