Toasted Open Faced Crab Salad and Parmesan Sandwich



1/4 cup mayonaise

1/4 cup ketchup

1/4 chili sauce

lemon juice

Salt and freshly ground pepper

Dash of Worcestershire sauce

Pinch of Old Bay

1/4 t grated horseradish


4 croissants

3/4 lb lump crab meat

2 T mayonaise

2 T cream cheese, softened

1/4 cup onion, diced

1/4 cup celery, diced

1/4 cup tomato, diced

Dash of Worcestershire sauce

pinch of Old Bay

Lemon juice

Salt and freshly ground black pepper

Toasted parmesan


Preheat over to 400 degrees

To make sauce: Mix the mayonaise with the ketchup and chili sauce in a bowl. Season sauce with lemon juice, salt and pepper, Worcestershire sauce, Old Bay and grated horseradish. Set aside.

To make sandwiches: Slice the croissants in half then lightly toast them in the over.

In a large bowl, mix the crab with the mayonaise, cream cheese, onion, celery and tomato. Season the mixture with Worcestershire sauce, hot pepper sauce, Old Bay, lemon juice, salt and pepper

Spoon the crab mixture onto croissant halves, top with toasted parmesan,drizzle with sauce and serve.