Crab Delight Croissants... Plus a How To Video
Andy Anderson !
When I was at Annapolis (many years ago), I used to go to this pub and feast down on their pretzels with crab… Absolutely loved them. Now, many years later, I've recreated the crab part (and that’s what we’re here to make), but instead of doing these on soft pretzels, first, we’re going to use nice butter-toasted croissants, and second we’re going to stuff them into small red potatoes, and make an awesome appetizer.
8 ozcream cheese, softened
1 1/2 Tbspold bay seasoning
1/4 tspfreshly ground, black pepper
1 Tbspworcestershire sauce
2 tsplemon juice, freshly squeezed
1/2 tspsugar, granulated variety
1/2 tspsushi vinegar, or white vinegar, i prefer sushi
·salt, to taste
8 ozcrabmeat, backfin works for me
1/2 ccolby cheese, shredded
2 ggreen onions, sliced, white parts only
How to Make Crab Delight Croissants... Plus a How To Video
- Pick over the crabmeat to find any leftover pieces of shell; but be ginger, and try not to work so hard that you break up the crab. It should stay as clumpy as possible.
- Carefully, and I mean very carefully fold the crabmeat, into the cream cheese mixture.
- That’s it for the crabmeat part… the next part is in deciding how you want to serve it.
- CRABMEAT CROISSANTS (about 8 medium croissants)
- Carefully spread a nice thick layer of the crabmeat spread on the toasted croissant bottom, and top off with a nice sprinkling of the cheese.
- Just before serving, spread some melted butter to the reserved top half of the croissant.
- Set a rack in the second to the highest position and set the oven to broil. Add the croissants on an unlined baking sheet (if you use parchment paper, it will burn), and broil for just about 2 or 3 minutes… the top half should be buttered side up. And, of course, the bottom half should be crabmeat side up.
Keep an eye out because it will happen quickly. The cheese should be bubbling and the tops slightly browned.
- SMALL RED POTATOES (makes about 20 appetizers)
- Boil some small red potatoes in a pot of water, until cooked, about 20 minutes.
- Slice the potatoes in half, and using a melon baller (or whatever you have handy), scoop out the inner flesh, but leave about a 1/4-inch thick wall.
- Put one heaping tablespoon of the crabmeat spread into the cavity of the red potatoes, and then bake and serve as we did for the croissants.