MINIATURE CRAB CAKE SANDWICHES

FOR THE MINIATURE CRAB CAKES:
1 pound fresh lump crabmeat
1/2 cup fine, dry breadcrumbs
2 Tbsp. mayonnaise
2 tsp. Old Bay seasoning
2 Tbsp. chopped fresh parsley

Drain and flake crabmeat, removing any bits of shell. Combine crabmeat and remaining ingredients; shape into 1" patties, and place on lightly greased baking sheets.

Bake at 400 degrees F for 8-10 minutes or until golden.

FOR THE BISCUITS:
2 cups biscuit mix
1 tsp. dried dillweed
1 (8 oz.) container sour cream
1/2 cup butter or margarine, melted

Combine first 4 ingredients stirring until blended. Turn dough out onto a lightly floured surface, and knead lightly 5-6 times. Roll to 1/2-inch thickness; cut with a 1-inch round cutter, and place on lightly greased baking sheets.

Bake at 450 degrees F for 6-8 minutes or until lightly browned. Cool.

Split biscuits, and place a Miniature Crab Cake in each. Serve with tartar sauce

TO MAKE AHEAD:
Bake the biscuits and freeze up to 1 week. Thaw them at room temperature for 2 hours before serving. The day of the party, make the crab cakes and place on baking sheets. Cover and chill until ready to bake.

Yield: 4 1/2 dozen
Source: Tampa Tribune