Crab Napoleons

Yesterday evening, our dear friends from Mississippi introduced us to the concept of a craw fish boil.  Jay prepared the craw fish boil and the comeback sauce and I was in charge of the appetizers.   At first I thought I would try to stay in the creole family when conceptualizing the menu, but as I researched ideas it became evident that many of the dishes would be redundant in the use of ingredients Jay was using in the boil. So instead, I served Crab Napoleons and Flatbread with Bresaola and Bacon.   

Ingredients
1 Lbs. Jumbo Lump Crab Meat
4 Oz Softened Cream Cheese
1/2 Cup Mayonnaise
1/4 cup Green Onion
2 Tablespoons Fresh Dill
1 Lemon Juiced
1 Teaspoon Old Bay Seasoning
1/4 Teaspoon Paprika
1 Package Grands Buttermilk Mini Biscuits

Preparation

1. Prepare biscuits according to packaging directions
2. Chop green onion and fresh dill finely
3. In bowl, combine all ingredients thoroughly
4. Break biscuits in half, fill with crab mixture
5. Sprinkle with Old Bay Seasoning to finish
6. Serve

Enjoy!