Inn Flight Restaurant's Crab Supreme
Lucious crab with a hint of spice piled high on a croissant topped with melted swiss cheese.
Yield
4 servingsPrep
20 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
|
|
| 2 | each |
croissant
|
* |
| 4 | ounces |
mayonnaise
|
|
| ½ | cup |
lemon juice
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 8 | slices |
swiss cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
|
|
| 2 | each |
croissant
|
* |
| 115.6 | ml/g |
mayonnaise
|
|
| 118 | ml |
lemon juice
|
|
| 5 | ml |
worcestershire sauce
|
|
| 8 | slices |
swiss cheese
|
|
Directions
Put 4 ounces of mayonnaise in a large mixing bowl.
Squeeze the juice from ½ lemon into the mayonnaise.
Add the dry mustard, Worcestershire sauce, salt and pepper and mix well.
Gently toss the crabmeat into the mixture to retain the lumps.
Split the croissants in half and lump 4 ounces of crabmeat mixture onto each half of the croissant.
Top with two slices of Swiss cheese. Place in oven at 500 degrees for approximately 8 minutes or until cheese is lightly browned.
