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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Courtesy of Rachael Ray. Ingredients:
2 cups lump crabmeat (measure after draining any liquid) |
2 celery ribs, from the heart and finely chopped |
1/4 cup white onion, finely chopped |
3 tablespoons mayonnaise (more or less to taste) |
1/4 cup chili sauce |
1 teaspoon tabasco sauce |
1 teaspoon worcestershire sauce |
salt |
pepper |
4 lettuce leaves |
4 croissants, split lengthwise |
Directions:
1. In a bowl, combine the celery, onion, mayo, chili sauce, Tabasco and Worcestershire.
2. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to taste.
3. Place one lettuce leaf on the bottom half of each croissant.
4. Pile 1/4th of the salad mixture on each lettuce leaf and top with croissant top.
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