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Crab Salad on Croissants Recipe
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Crab Salad on Croissants Recipe

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5 5 7
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These seafood-filled croissants will leave you anything but crabby. "We had used the filling as an appetizer, but found it makes a quick-and-easy sandwich, too," relates Kari Moore from West Plains, Missouri.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 2 packages (8 ounces each) imitation crabmeat, flaked
  • 2 celery ribs, chopped
  • 1/4 cup chopped green onions
  • 1/4 cup shredded cheddar cheese
  • 3 tablespoons mayonnaise
  • 3 tablespoons plain yogurt
  • 8 croissants, split
  • Lettuce leaves and tomato slices

Nutritional Facts

1 each: 320 calories, 17g fat (8g saturated fat), 48mg cholesterol, 645mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 9g protein .

Directions

  1. In a large bowl, combine the crab, celery, onions and cheese. In a small bowl, combine mayonnaise and yogurt until blended. Pour over crab mixture; toss to coat. Line croissants with lettuce; top with crab salad and tomato slices.
Originally published as Crab Salad on Croissants in Quick Cooking March/April 2005, p45


Reviews for Crab Salad on Croissants

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Appy_Girl 246626
Reviewed Apr. 5, 2016

"This is an excellent recipe. I did add a few more spices and I made it low carb by omitting the croissants. Instead. I stuffed celery sticks with the mixture and served it as an appetizer. I also had no sour cream so used Cream cheese instead.

This is a very fresh tasting recipe no matter how it is served.
Janie
Taste of Home Volunteer Field Editor"

MY REVIEW
juneypoo 230013
Reviewed Jul. 22, 2015

"Followed your directions exactly and we all loved it very much. I did have it with a glass of white wine. Excellent!!!!"

MY REVIEW
jsgoldn 157669
Reviewed Jul. 12, 2014

"Delicious. I halved the crab, celery, and onion, but used the same amount of cheese, mayo, and yogurt, for 3-4 servings. Had it open-faced on toasted Italian bread."

MY REVIEW
Drummlady12003 154166
Reviewed Aug. 16, 2012

"This is perfect! Love it!!"

MY REVIEW
Clementich 65123
Reviewed Nov. 6, 2011

"I recently made this recipe for a small gathering and everyone was asking for the recipe. It has great flavor and just the right amount of "extras"."

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