It's been three weeks since I've seen the boy. Three weeks. I used to see him every day and now weeks go by with not even a glimpse. I know this is normal, natural, the way it's supposed to be...but I don't like it, not one little bit! The boy got married, bought a house and moved one hour away, but it might as well be the other side of the moon! Is anyone playing their violin yet? How 'bout a cello? We Shall Overcome on the kazoo?? Can I get any sympathy here?!?! If you're the mother of a son, prepare yourself...it's true what they say, "A son is a son until he takes a wife, but a daughter is a daughter for the rest of her life." Oy vey.
The boy loves this appetizer...he would eat the entire tray if he were here...sniffle, sniffle. The mister loves these, too...especially on game day. Speaking of, how 'bout those Hawks? They killed the 49ers...so fun...and it rained...real rain with thunder and lightning which resulted in a rain delay - in Seattle...hahahaha. Rain in Seattle is the norm but the kind of rain we had the other night with thunder and lightning is not! We've had a half dozen storms this summer with thunder and lightning...I wonder what that means? Do you think...naw...maybe...global warming is real?!?! Godfrey! What's next? A Kardashian for President??
Crab Rounds are ridiculously easy to make, thanks to Pillsbury Refrigerator Buttermilk Biscuits, and while they make a great game day appetizer, they are pretty and delicious enough to be served at a dinner party!
The pic above is from a shower this past summer that I made Crab Rounds for...they were a hit! My mom used to make these whenever she had a party so this appetizer has been around for a long time, there's probably a version of it in every church or Junior League cookbook in the country! I'm going to give it 5 dangs on the ol' Meter, my friends...this one is dang, dang, dang, dang, dang good!
Crab Rounds - Adapted From The Junior League of Salt Lake City's Heritage Cookbook, 1975
(The original recipe calls for canned crab but you can use fresh crab, just make sure to flake it into small pieces.)
1 can (7 1/2 oz.) crab, drained, boned and flaked
1 cup grated Swiss cheese
1/2 cup mayonnaise
2 tablespoons green onion, finely chopped
1 tablespoon lemon juice
1/4 teaspoon curry powder
1/3 cup water chestnuts, thinly sliced and slivered (you can purchase them already cut this way, they come in cans and can usually be found in the Asian section of the grocery store)
1/4 cup fresh parsley, finely chopped, stems removed
1 can refrigerator buttermilk biscuits
Mix crab, Swiss cheese, mayonnaise, green onion, lemon juice and curry powder together in a medium bowl. Separate layers of biscuits to get 32 rounds (the biscuits separate easily, you should be able to get 4 layers from each biscuit.) Place on greased cookie sheet. Spread crab mixture on biscuits. Top with water chestnuts. Sprinkle with parsley. Bake at 400 degrees for 10 to 12 minutes. Makes 32 crab rounds. Serve warm or at room temperature. Keep any leftovers in refrigerator.