Instructions: Combine the crab meat, bread crumbs, scallion, parsley, egg, mayonnaise, mustard, lemon juice, Worcestershire sauce, salt and pepper in a medium bowl; mix well.

Shape 2 teaspoons of the mixture at a time into thirty-six 3/4-inch patties. The crab cakes may be refrigerated at this point for up to 6 hours.

Heat 2 inches of oil in a large heavy skillet over medium-high heat.

Brown the crab cakes in the hot oil on one side for minute. Turn and brown for 45 seconds. Drain on paper towels.

Split the Cornmeal Biscuits into halves horizontally. Place a crab cake on the bottom half of each biscuit.

Top with a generous amount of Tartar Sauce and replace the top of each biscuit.

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