Derby Day Munchies

Hubby and I hosted our fourth annual Derby Party last night. Due to “country cable” the race was not visible on our television so just like the Waltons we listened to the 136th Kentucky Derby. Thank goodness this wasn’t a college football game or we would have moved the party to another location. I took a few pictures, but ended up with the backs of lots of people so I thought I’d share a recipe.

Regardless of the cable situation our friends enjoyed the conversation and munchies. I am usually the type of person that plans every detail weeks in advance, but due to our recent schedules this wasn’t possible. I did end up with fresh crab meat from the “shrimp man”. The night before the party we headed to a specialty grocery store to purchase a few items. I had some ideas for a menu, but it did not come together until I started shopping. I found Old Bay crab seasoning and remoulade sauce while shopping. We also picked up a Greek Artichoke Salad and buttered crostinis. I added some bowtie pasta and extra dressing to the Greek Artichoke Salad to make it a little more filling. The morning of the Derby I went to the local farmer’s market and picked up fresh basil. I also found Mrs. B’s frozen tea biscuits at my local grocery as well as some small tomatoes. From my shopping excursions the Crab Cakes-n-Biscuit appetizer was created. Our menu: Southern Fried Chicken Wings, Crab Cakes-n-Biscuits, Greek Pasta Salad, Pimento Cheese w/Strawberry Preserves on Buttered Crostini, Asparagus w/Citrus Balsamic Vinaigrette, Lemon Squares, and Mint Juleps.

Recipe for Crab Cakes-n-Biscuits

1 lb of fresh crab

1 packet Old Bay Crab Cake Seasoning

½ cup Hellman’s Mayonnaise

3 tbsp finely chopped bell pepper

2 tbsp finely chopped onion

Olive oil

2 packages Mrs. B’s Frozen Tea Biscuits

1 container Remoulade Sauce

1 package mini tomatoes (slice just as you would a large tomato)

Fresh basil (36-40 leaves)

Lightly stir crab, seasoning, mayo, bell pepper and onion until combined. Shape mixture into mini crab cakes (I made about 36). Cover the bottom of skillet with olive oil. Heat the skillet to med-high heat. Brown crab cakes. Carefully lift and turn cakes during cooking to brown both sides. Bake Mrs. B’s Frozen Tea Biscuits according to package directions. Brush biscuits with butter during the last few minutes of baking. After removing biscuits from over allow to cool for 10-15 minutes. Slice biscuits.

To assemble: Take top off of biscuit. Place a mini crab cake on bottom biscuit, top with a sprig of basil and tomato slice. Put a dollop of remoulade sauce on inside of biscuit top. Place top back on crab cake, basil, tomato stack. Makes about 36 appetizer servings.