Acadian-style crab salad on croissants

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Ingredients

  • 2 (170g) tubs fresh lump crabmeat (450g small prawns may be substituted)
  • 2 ribs celery from the heart, finely chopped
  • 25g white onion, finely chopped or grated with a hand grater
  • 35g mayonnaise
  • 60ml chilli sauce, eyeball the amount
  • 1 teaspoon hot sauce (recommended: Tabasco)
  • 1 tsp Worcestershire sauce
  • Salt and pepper
  • Bibb or leaf lettuce, 4 leaves
  • 4 large croissants, split lengthwise

Use imperial measurements

Method

How to make Acadian-style crab salad on croissants

1) Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chilli, 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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