Photo: Acadian-Style Crab Salad on Croissants Recipe
Ingredients
- 2 (6-ounce) tubs fresh lump crab (1 pound 300 count shrimp may be substituted)
- 2 ribs celery from the heart, finely chopped
- 1/4 cup white onion, finely chopped or grated with a hand grater
- 3 tablespoons mayonnaise
- 1/4 cup chili sauce, eyeball the amount
- 1 teaspoon hot sauce (recommended: Tabasco)
- 1 teaspoon Worcestershire sauce
- Salt and pepper
- Bibb or leaf lettuce, 4 leaves
- 4 large croissants, split lengthwise
Directions
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.
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By eeyorebf54_7129146
Charlottesville, VA
on June 27, 2007
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This is good, but not quite what I was looking for....something is missing from it. Maybe lemon juice added would be good?
By acmiracle_2467719
Rocky Mount, VA
on June 13, 2007
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This is great. If you use a good Crab you can't go wrong.
By Chef E. Tigger
Minnesota
on April 24, 2007
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I thought this was really tasty and very quick to make. I've made this twice now and served it on croissants as suggested, but also as a wrap with shredded lettuce and foccacia buns from my bakery. It has more zip than a traditional crab roll and is pretty healthy if you use reduced fat mayo.
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