Acadian Style Crab Salad On Croissants Recipes

Steps:

• Split the croissants open sandwich-style but not all the way, so they have a hinge at the back. Spoon in 1 tablespoon of seafood salad, then tuck 1 or 2 baby spinach leaves underneath. Insert 2 toothpicks into the top middle of each croissant and press a caper onto the point of each toothpick for crab eyes. To make crab claws, cut the grape tomatoes open from bottom end to stem end but not all the way, leaving them hinged. Stick a toothpick into each tomato at the stem end, then insert a toothpick with a tomato into the point of each end of each croissant. Arrange them on a serving plate.

Steps:

• Place a lettuce leaf on each of the four croissants.
• Mix rest of ingredients together in a small bowl then divide among the four sandwiches.
• Eat hearty!

Steps:

• In a small bowl, combine the first nine ingredients. Serve on lettuce-lined croissants.

Steps:

• Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chili, hot sauce and Worcestershire. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to your taste. Pile salad on lettuce leaves in croissants. Cut each croissant in thirds on angles, following the shape of the pastry. Arrange sandwiches on a plate and serve. This recipe yields 12 pieces, 6 servings.

Steps:

• In a large bowl, combine the crab, celery, onions and cheese. In a small bowl, combine mayonnaise and yogurt until blended. Pour over crab mixture; toss to coat. Line croissants with lettuce; top with crab salad and tomato slices.