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 ...