Ingredients
- 2 croissants
- 1/2 lemon
- 260 gr lump crabmeat
- 110 ml mayonnaise
- 5 ml worcestershire sauce
- 1 ml dry mustard
- 1 gr salt and pepper
- 8 slices swiss cheese
Put 4 ounces of mayonnaise in a large mixing bowl. Squeeze the juice from half 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 260ºC for approximately 8 minutes or until cheese is lightly browned.
Serves 4
