Recently, I was invited to join the Sandwich Club at work - a group of 10 foodie sandwich enthusiasts, who get together every Monday to enjoy gourmet sandwiches. During every 10-week period, each person signs up to bring sandwiches twice - so we all get to try two sandwiches every week.
Crab salad on homemade croissants was my first sandwich contribution, and I must say they were seriously delicious (recipe/tutorial here). A buttery, flaky croissant is the perfect vehicle for super fresh crab salad, filled with herbs and bright flavors. I love the slight crunch that the cucumber adds, and the poppy seeds are an unexpectedly delicious addition. Start by adding the smaller amount of herbs, and adjust according to your taste (I tend to like a lot of fresh herbs). I hope that you enjoy these sandwiches as much as we did!
Crab Salad on CroissantsYield: 5 sandwiches
- 16 ounces fresh crabmeat, picked over for shell fragments
- 1 small cucumber, peeled, seeded, and finely chopped
- 2-4 tablespoons fresh parsley, stems removed and roughly chopped
- 2-4 tablespoons fresh tarragon, stems removed and roughly chopped
- Finely grated zest of 1 lemon
- 2 tablespoons mayonnaise
- 1 teaspoon whole-grain mustard
- 1 teaspoon poppy seeds, lightly toasted
- 5 croissants, split lengthwise and toasted
- In a medium bowl, combine the crabmeat, cucumber, parsley, tarragon, and lemon zest.
- Mix together lemon zest, mayonnaise, mustard, and poppy seeds in a small bowl.
- Add mayonnaise mixture to crabmeat, and turn gently to combine.
- Spoon crab salad onto the bottom half of each croissant, and cover with the top halves.
- Serve, and enjoy!
Source: Slightly adapted from Tartine Bread