Acadian-Style Crab Salad on Croissants

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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