SEAFOOD SALAD CROISSANT SANDWICHES

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Seafood Salad Croissant Sandwiches image

These elegant sandwiches would be great for a shower, reception, or luncheon. Serve on mini-croissants or slice a regular croissant in half if using as part of a buffet. You may want to add a leaf of butter or Boston lettuce to these sandwiches and you can substitute 3 to 6-inch pieces of French bread, buttered and lightly toasted, for the croissants.From an August 1988 issue of Bon Appetit in the "Cooking for Friends" section.

Provided by Leslie in Texas

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 3/4 lbs crabmeat (or any combination) or 1 3/4 lbs shrimp (or any combination)
1/2 cup chopped fennel or 1/2 cup celery
1/2 cup diced red bell pepper
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup diced red onion
3 tablespoons minced fresh parsley
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
salt & freshly ground black pepper, to taste
6 croissants, split, buttered and lightly toasted

Steps:

  • Combine seafood, fennel and bell pepper in large bowl.
  • Combine sour cream and next 5 ingredients in small bowl; season to taste with salt and pepper.
  • Add sour cream mixture to saefood and mix well.
  • Cover and refrigerate.
  • Fill croissants just before serving.

*** Explore more Seafood Salad Croissant Sandwiches Recipes »

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