Adorable crab salad croissant sandwiches are tied with strips of carrot and green onion.
Downloads:Orange-Ginger Crab Salad Sandwiches Recipe
1/2 teaspoon fresh orange zest
3 tablespoons fresh orange juice
1 teaspoon minced shallot
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 teaspoon extra-light olive oil
1 teaspoon sesame oil
1 (8-ounce) container jumbo lump crabmeat, picked for shell
1/2 cup chopped matchstick carrots
1/4 cup chopped green onion
1 jalapeño pepper, seeded and diced
4 large croissants
2 (3/4-ounce) packages micro arugula
Garnish: thin strips of carrot, strips of green onion
• In a small bowl, whisk together the orange zest, orange juice, shallot,
ginger, salt, black pepper, and red pepper flakes. Gradually
whisk in the olive oil and sesame oil until emulsified. Set aside.
• In a large bowl, combine the crabmeat, carrots, green onion, and
jalapeño. Pour enough of the vinaigrette over the crab mixture to
coat, and toss to combine.
• Cut each croissant vertically into thirds. Cut each third into a
1 1/2-inch square, and cut each square in half lengthwise. To serve,
place bottom half of each croissant on a serving tray, top with
micro arugula, crab salad, and the top half of croissant.
• Garnish by tying sandwiches with strips of carrot and strips of
green onion, if desired.