Crab 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:

• See a video of how to make this recipe at: http://youtu.be/0RLdKbk10t0
• Combine the old bay, black pepper, worcestershire, lemon juice, vinegar, sugar, and softened cream cheese in a large working bowl. Blend until completely smooth.
• Chef's Note: Taste and salt once or twice. It should have a slightly salty tang to it.
• Pick over the crabmeat to find any leftover pieces of shell; but be ginger, and try not to work so hard that you break up the crab. It should stay as clumpy as possible.
• Carefully, and I mean very carefully fold the crabmeat, into the cream cheese mixture.
• Chef's Note: This is where having very soft cream cheese will help. If it's too cool it will begin to stiffen and make it difficult to incorporate the crabmeat without it breaking into little tiny pieces. I hate it when that happens.
• That's it for the crabmeat part... the next part is in deciding how you want to serve it.
• CRABMEAT CROISSANTS (about 8 medium croissants)
• Cut a nice fresh croissant in half, and brush some butter on the cut side of the bottom half. Reserve the top half for later.
• Lay the buttered side in a skillet set over medium-high heat, and allow to cook until the buttered side is well toasted.
• Chef's Note: I use a spatula and press to slightly flatten the croissant as it toasts in the pan.
• Carefully spread a nice thick layer of the crabmeat spread on the toasted croissant bottom, and top off with a nice sprinkling of the cheese.
• Chef's Note: At this point they can be covered and retired to the refrigerator, until needed. You can make this part 12 hours in advance.
• Just before serving, spread some melted butter to the reserved top half of the croissant.
• Set a rack in the second to the highest position and set the oven to broil. Add the croissants on an unlined baking sheet (if you use parchment paper, it will burn), and broil for just about 2 or 3 minutes... the top half should be buttered side up. And, of course, the bottom half should be crabmeat side up. Keep an eye out because it will happen quickly. The cheese should be bubbling and the tops slightly browned.
• Remove immediately from the oven, sprinkle on a little sliced green onion, add the now toasted top half, let rest for about 20 minutes, and then let people dig in... And dig in they will.
• SMALL RED POTATOES (makes about 20 appetizers)
• Boil some small red potatoes in a pot of water, until cooked, about 20 minutes.
• Slice the potatoes in half, and using a melon baller (or whatever you have handy), scoop out the inner flesh, but leave about a 1/4-inch thick wall.
• Put one heaping tablespoon of the crabmeat spread into the cavity of the red potatoes, and then bake and serve as we did for the croissants.
• Chef's Note: It helps to stabilize the potatoes, by using a paring knife, and slicing just a tiny piece off the bottoms of each potato half. This will help them stand up during the baking, and during the presentation. But I promise you, they won't have to stand around for long...
• Enjoy... Keep the faith, and keep cooking.

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.

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.

Steps:

• In a bowl, combine the celery, onion, mayo, chili sauce, Tabasco and Worcestershire.
• Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to taste.
• Place one lettuce leaf on the bottom half of each croissant.
• Pile 1/4th of the salad mixture on each lettuce leaf and top with croissant top.

Steps:

• In a bowl, mix together the first 10 ingredients; cover and refrigerate.
• Just before serving, fill croissants generously with filling.

Steps:

• Combine the cream cheese, green onions, Swiss cheese, mayo, lemon juice, garlic salt and seasoned salt in a bowl and mix well.
• Stir in crab meat.
• Unroll the crescent roll dough and separate into triangles.
• Spread the cream cheese mixture on each triangle and roll up, beginning at the wide end.
• Arrange on a greased baking sheet. Brush with butter.
• Bake at 375º for 12 to 15 minutes or until golden brown.

Steps:

• 1. Preheat oven according to the croissant package. Seed and dice the jalepeno. Open and drain cans of crab or shrimp. (tuna and salmon might work well also)
• 2. In a mixing bowl combine all the ingredients, mixing well. You can make a little go a long way if when you open the croissants you cut them in half. This is where the as many as you like for servings comes in. :-}
• 3. Fill the croissants and roll. Place them on a baking sheet and bake according to package directions. I hope these are as successful for you as they have been for me.

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!