Crab is mixed with celery, cilantro and a little lime and piled on a flaky croissant and topped with sliced avocado.
I’m not sure I’d survive in a warmer climate. I hate humidity and mosquitoes. The two combined are enough to drive me indoors. And this week, New Jersey is hot, humid and full of nasty mosquitoes. That means lighter, cooler foods that are easy to prepare and perfect for the summer heat.This crab sandwich is one of my husband’s favorites. We both love crab and this is lightly dressed with a little lime, cilantro and celery. Topped with fresh, creamy avocado and piled on a flaky croissant, it’s sandwich heaven if you ask me.
This is also one of those dishes where you don’t need the really expensive lump crab. Go for the claw meat, which around here is $10 or less per pound. I buy a few cans when it’s on sale and keep them in the fridge for crab cakes, these sandwiches, or cod topped with crab. And the crab mixture also makes an amazing appetizer, piled into endive leaves or on fried wonton crisps. I’ve made it for several get-togethers and it disappears! It’s also good on a fresh green salad. Or just eat it with a spoon… why not?
- 1 pound claw crab, picked over for bits of shells
- Juice and zest of ½ a lime
- A small handful of cilantro, chopped
- 1 celery rib, finely chopped
- 2 tsp. Extra Virgin olive oil
- 1 avocado, thinly sliced
- 4 croissants
- In a bowl, gently combine the crab with the lime juice, lime zest, cilantro, celery and olive oil. Season to taste with salt.
- To serve, divide the crab mixture among the 4 bottom of croissants. Top with sliced avocado and croissant tops.
How delicious and pretty does this look Erin! Love the idea of adding this to a croissant.. so indulgent!!
Thanks Nisha! when i want a healthier options, I put the crab on a salad, but the croissant is soo tasty.