1. Fill a 6+-quart capacity stockpot with water, and bring to a boil. Add the potatoes, and boil for about 20 minutes, or until potatoes can easily be pierced with a fork.
2. Drain the water from the potatoes, and add them to the bowl of a stand mixer. Add the butter, cream, salt, and pepper, and beat, using the paddle attachment, until thoroughly combined and smooth.
3. Adjust to taste with salt and cream.

Serves 4.

1. For the cupcakes: Put rack in bottom third of oven; preheat to 350°F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.
2. Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans.
3. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes.
4. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla.
5. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.
6. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. Do ahead Can be made 8 hours ahead. Cover; store at room temperature.
7. For the frosting: Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes.
8. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.
9. Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.
10. Spread frosting over cupcakes. Place pecans on plate. Roll edges of cupcakes in nuts.

Makes 12.

Do ahead: Can be made 8 hours ahead. Store airtight at room temperature.

1. In a medium skillet, melt the butter over medium heat. Add the shallot and saute for about 2 minutes until soft but not browned. Remove from the heat.
2. Add the cream cheese, cream, mayonnaise, mustard, and lemon juice. Using a rubber spatula, stir to combine, then fold in the green onions, parsley, salt, and Old Bay. Fold in the crabmeat, breaking up any large chunks with a fork. Transfer the crab dip to a shallow baking dish. Set aside.
3. Position a rack in the upper third of the oven and preheat to 425°F.
4. To make the topping, in a small skillet, melt the butter over medium heat. Add the panko and toast, stirring constantly, for about 2 minutes until the crumbs are golden brown and crisp.
5. Remove from the heat and stir in the lemon zest and salt. Scatter the topping evenly over the crab dip.
6. Bake until heated through and bubbly at the edges and the topping is golden, 12-15 minutes. Serve warm with the crostini.

Serves 8.

Do ahead: The crab dip, without the panko topping, can be prepared 1 day in advance. Cover and refrigerate. Remove from the refrigerator 1 hour before baking. The panko topping can be prepared up to 1 day in advance. Transfer to an airtight container and store at room temperature. Scatter the topping over the crab just before baking.

1. Combine the tequila, cranberry juice, orange liqueur, and lime juice in a large pitcher. Shake over ice.
2. Strain into margarita glasses or low cocktail flutes. Alternately, strain into low tumblers filled with ice.

Serves 10.

Stir together the spices. Store in a glass container.