Award Winning Crab Cake Sliders

Invented these for a recipe contest at Bear Creek and won first place!

16 oz crab meat
1 cup shredded cheddar cheese
1 egg
¼ cup breadcrumbs
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp old bay
2 green onions chopped
¼ tsp lemon juice
salt and pepper (to taste)
8 oven ready biscuits (Pillsbury is good)
lettuce (approx. 4 large leaves)
1 tomato
½ cup tarter sauce
1 tsp fresh dill chopped
8 crushed Ritz crackers
2 tbsp butter
In a mixing bowl combine crab meat, shredded cheese, egg, breadcrumbs, mayonnaise, mustard, old bay, green onions, lemon juice, and salt and pepper. Mix with a fork until ingredients are well combined. If mixture seems a little dry add a tablespoon more of mayonnaise or mustard depending on your preferences. Cover bowl and place in refrigerator for an hour or so (this will make it easier to form the crab cakes).
While crab mixture is chilling, bake biscuits according to directions on package. When they are cooled slice them in half and set aside. Clean lettuce leaves and chop so that they fit on the biscuit well. Wash tomato and cut a thin slice for each slider. Mix dill and tarter sauce together in a little bowl so guests can add it to their slider to fit their preferences.
Now, back to the crab cakes. In a large saucepan melt butter over medium heat. Take mixture out of the refrigerator and form 8 slider sized crab cakes. Coat each crab cake in crushed Ritz crackers and place in saucepan for 5-8 minutes on each side. Breading should get a little crispy and the cheese will be melted in the cake. Assemble crab cake on biscuit with lettuce and tomato and serve with dill tarter sauce. Enjoy.

Tortellini Tuscan Stew

Yummy! And a crock pot recipe, so easy and delicious!

1 (2-pound) butternut squash, peeled and seeded, cut into 1-inch chunks
1 large zucchini, cut in 1-inch chunks
1 large yellow summer squash, cut in 1-inch chunks
1 large onion, diced
1 large red bell pepper, cut in 1/2-inch dice
4 ounce(s) thin green beans, trimmed and cut in 2-inch lengths
1 can(s) (28-ounce ) crushed tomatoes
1 can(s) (14 1/2-ounce) vegetable broth
2 tablespoon(s) fresh oregano, chopped
1 1/2 teaspoon(s) chopped garlic
3/4 teaspoon(s) salt
1 package(s) (9-ounce) fresh cheese tortellini
1 bag(s) (5-ounce) baby spinach
3 tablespoon(s) grated Parmesan cheese

Combine all ingredients, except tortellini, spinach, and Parmesan cheese, in a large slow cooker. Cover and cook on high 3 hours or low 6 hours. Uncover; turn slow cooker to high and stir in tortellini. Cover: continue to cook 15 minutes, or until pasta is almost tender. Uncover; gently stir in spinach and Parmesan. Cover; cook 5 minutes until spinach is cooked down and tortellini is tender. Smile and enjoy :)