CARIBBEAN CRAB SLIDERS
Grand Prize, First place Appetizer
Amy Brennan, Seaford, Virginia
1 lb. Maryland blue crab meat
¼ c. mayonnaise (see recipe below)
1/8 c. prepared yellow mustard
1 tsp. dried parsley 
Sea salt and pepper, to taste
1½ slices whole grain gluten-free bread, crumbled finely
1 jumbo egg white, beaten to soft peaks
1 egg yolk, set aside
Small bag flaked coconut, can use sweetened or unsweetened
1 recipe Easy Sweet Potato Biscuits (see below)
1 jar red pepper jelly
In a large bowl, whisk together the mayo, mustard, parsley, sea salt and pepper. Gently fold in the crab and bread crumbs. Fold in the beaten egg white. Form into 1- to 2-inch balls. You should  have 12 to 16. The larger ball makes a little nicer presentation and the smaller one gives you more servings. Whisk the egg yolk with a little water to make a wash. Coat each crab ball with the egg wash and roll in coconut. Working in batches of 4-6, fry in 360°F. oil until golden brown, 3 ...