Seafood Salad Croissant Sandwiches
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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1 3⁄4
- 1⁄2cup diced red bell pepper
- 3⁄4cup sour cream
- 1⁄4cup mayonnaise
- 1⁄4cup diced red onion
- 3tablespoons minced fresh parsley
- 1 1⁄2tablespoons fresh lemon juice
- 1teaspoon Dijon mustard
- salt & freshly ground black pepper, to taste
- 6croissants, split, buttered and lightly toasted
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DIRECTIONS
- Combine seafood, fennel and bell pepper in large bowl.
- Combine sour cream and next 5 ingredients in small bowl; season to taste with salt and pepper.
- Add sour cream mixture to saefood and mix well.
- Cover and refrigerate.
- Fill croissants just before serving.
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