Acadian-Style Crab Salad on Croissants
A beautifully seasoned Crab Salad stuffed into a buttery croissant, this recipe takes your average sandwich to a new, elegant level.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.
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
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