Acadian-Style Crab Salad on Croissants

Name: Acadian-Style Crab Salad on Croissants
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 6
Cuisine: Global
Ingredients: 2 ribs celery from the heart, finely chopped; 59 milliliters chili sauce, eyeball the amount; 4 larges croissants, split lengthwise; 1 teaspoon hot sauce (recommended: Tabasco); 4 leaves Bibb or leaf lettuce; 340 grams fresh lump crab (1 pound 300 count shrimp may be substituted); 3 Tbsps mayonnaise; 6 servings Salt and pepper; 59 milliliters white onion, finely chopped or grated with a hand grater; 1 teaspoon Worcestershire sauce

Acadian-Style Crab Salad on Croissants

Acadian-Style Crab Salad on Croissants is a dairy free and pescatarian main course. One portion of this dish contains approximately 14g of protein, 14g of fat, and a total of 267 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up lump crab, chili sauce, hot sauce, and a few other things to make it today. To use up the croissants you could follow this main course with the Apricot Bread Pudding with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 12 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Worcestershire Sauce

Crabmeat

Hot Sauce

Celery

Chili Pepper

Onion

Mayonnaise

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Lettuce Leaf

Croissant

Crabmeat

Equipment you will use

Bowl

Cut each croissant in thirds on angles, following the shape of the pastry. Arrange sandwiches on a plate and serve.

Ingredients you will need

Croissant

Equipment

Bowl

Ingredients

Servings:

2ribs

celery from the heart, finely chopped 59milliliters

chili sauce, eyeball the amount 4larges

croissants, split lengthwise 1teaspoon

hot sauce (recommended: Tabasco)4leaves

Bibb or leaf lettuce 340grams

fresh lump crab (1 pound 300 count shrimp may be substituted)3Tbsps

mayonnaise 6servings

Salt and pepper 59milliliters

white onion, finely chopped or grated with a hand grater 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.