Prep 10 mins
Cook 20 mins
How can this be bad? It is one lovely ingredient after the other! This is made with purchased croissants, they should be the really large flaky ones and dungeness crabmeat but you can use any other local crabmeat. Found this on the Pamela Lanier's Bed and Breakfasts web site.
- 4 large plain croissants
- 8 eggs
- 1⁄2 cup fresh dungeness crabmeat (whatever kind is available)
- 2 tablespoons pineapple, crushed
- 3 tablespoons milk
- 1 tablespoon pineapple juice or 1 tablespoon water
- 4 tablespoons butter or 4 tablespoons margarine
- 1⁄4 cup swiss cheese, shredded
- 1⁄4 cup cheddar cheese, shredded
- 4 small fresh parsley sprigs
- fresh fruit slices, of your choice
- Slice croissant almost in half allowing a small section for hinge matreial.
- Warm croissants in toaster oven at low setting for about 5 minutes before opening and filling.
- Preheat "regular" broiler for about 10 minutes at maximum broil prior to skillet frying.
- Blend eggs, milk, water or juice until mixture is uniform.
- Add crabmeat and pineapple to mixture and stir.
- Melt butter in skillet with medium flame or electrical setting.
- Pour the egg, crab and pineapple mixture into skillet and genly scramble until cooked to satisfaction.
- Place preheated open-faced croissants on broiler tray.
- Place scrambled egg & crab mixture on lower half of each opened croissant and sprinkle the swiss and cheddar cheeses over both halves.
- Immediately place in preheated broiler until cheese melts and edges of croissant turn to golden brown.
- Serve open faced with a sprig of parsely to the side for a decorative color along with fruit, such as, strawberries, pineapple slices, melon slices and kiwi slices.