1/3 c. light mayonnaise 1/3 c. sour cream 1 Tbsp. prepared Dijon mustard 1 tsp. Florida lemon juice 1 tsp. Worcestershire sauce 1/4 c. Florida green onion, chopped 1/2 c. Florida celery, chopped 1 lb. Florida blue crab meat, drained, shell pieces removed 1/4 c. slivered almonds salt and pepper to taste 4 croissant rolls, sliced Florida iceberg lettuce, shredded
What to do:
1. Combine mayonnaise, sour cream, mustard, lemon juice, Worcestershire, onion and celery in a medium bowl. 2. Gently add crabmeat and almonds. Add salt and pepper to taste. Fill croissants with crab mixture and top with shredded lettuce.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
