Acadian-style crab salad on croissants

  • Preparation Time12 mins
  • Serves6
  • DifficultyEasy
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
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.

Crab Salad

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