Crab Croissants

Name: Crab Croissants
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters grated Asiago cheese; 340 grams cooked and flaked blue crabmeat; 6 plain croissants, split in half; 2 cloves garlic; 79 milliliters mayonnaise; 237 milliliters minced onion; 158 milliliters blue cheese salad dressing; 6 servings salt and pepper to taste; 237 milliliters seasoned dry bread crumbs; 1 large tomato, diced

Crab Croissants might be a good recipe to expand your main course collection. Watching your figure? This pescatarian recipe has 551 calories, 22g of protein, and 30g of fat per serving. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have cheese salad dressing, crabmeat, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.

Ingredients you will need

Blue Cheese Dressing

Salt And Pepper

Asiago Cheese

Breadcrumbs

Mayonnaise

Crabmeat

Garlic

Tomato

Onion

Equipment you will use

Bowl

Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

Ingredients you will need

Croissant

Spread

Equipment

Bowl

Ingredients

Servings:

118milliliters

grated Asiago cheese 340grams

cooked and flaked blue crabmeat 6

plain croissants, split in half 2cloves

garlic 79milliliters

mayonnaise 237milliliters

minced onion 158milliliters

blue cheese salad dressing 6servings

salt and pepper to taste 237milliliters

seasoned dry bread crumbs 1large

tomato, diced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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 Tyler Winery Santa Barbara County Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 30 dollars per bottle.