Seafood Salad Croissant Sandwiches

Leslie in Texas's Note:

These elegant sandwiches would be great for a shower, reception, or luncheon. Serve on mini-croissants or slice a regular croissant in half if using as part of a buffet. You may want to add a leaf of butter or Boston lettuce to these sandwiches and you can substitute 3 to 6-inch pieces of French bread, buttered and lightly toasted, for the croissants.From an August 1988 issue of Bon Appetit in the "Cooking for Friends" section.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 ¾ lbs choppedcooked lobster meat (or any combination) or 1 ¾ lbs crabmeat (or any combination) or 1 ¾ lbs shrimp (or any combination)
• ½ cup chopped fennel or ½ cup celery
• ½ cup diced red bell pepper
• ¾ cup sour cream
• ¼ cup mayonnaise
• ¼ cup diced red onion
• 3 tablespoons minced fresh parsley
• 1 ½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• salt & freshly ground black pepper , to taste
• 6 croissants , split, buttered and lightly toasted

Directions:

1. Combine seafood, fennel and bell pepper in large bowl.
2. Combine sour cream and next 5 ingredients in small bowl; season to taste with salt and pepper.
3. Add sour cream mixture to saefood and mix well.
4. Cover and refrigerate.
5. Fill croissants just before serving.

Reviews

[ct in ut]

Thanks for posting this. I will be using it for a recipe base for future similar recipes.