Recipe: Crab Salad in Croissants

Crab Salad in Croissants
rec.food.recipes/SirRedHawk/1994
Yield: 4 servings

1 can crabmeat, 6 oz
1/2 cup seedless red or green grapes, halved
1/2 cup monterey jack cheese, shredded
1/3 cup dairy sour cream
2 tbsp mayonnaise
1/8 tsp onion powder
4 croissants
boston or bibb lettuce leaves
paprika
1/4 cup cashews, chopped or almonds

In a colander drain crabmeat. Break crabmeat in chunks. Discard cartilage. In a medium mixing bowl combine crabmeat, read or green grapes, celery, and cheese, then set aside.

For dressing, in a small mixing bowl combine sour cream, mayonnaise, and onion powder. Add dressing to crabmeat mixture, then toss.

To serve, split croissants in half horizontally. Cover bottoms of crosissants with lettuce. Spoon crabmeat mixture over lettuce. Sprinkle with paprika and cashews or almonds. Replace croissant tops.