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