Chef's Crab Cake Croissant Recipe
*chef's favorite* 1/2 pound lump crab cake with melted pepper jack cheese, crispy bacon, mixed greens, tomato, red onions & chipotle remoulade on a locally-made croissant
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Ingredients
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Ingredients for Chef's Crab Cake Croissant
Method
Cooking Instructions
- 1
Prepare the Crab Cakes
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bread crumbs, and egg. Mix gently until just combined, being careful not to break up the crab meat. Form the mixture into 4 patties.
- 2
Cook the Crab Cakes
In a skillet over medium heat, add a little oil and cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove from heat and place a slice of pepper jack cheese on top of each crab cake to melt.
- 3
Cook the Bacon
In the same skillet, cook the bacon until crispy. Remove and drain on paper towels.
- 4
Assemble the Croissants
Slice the croissants in half and layer the mixed greens, a slice of tomato, a few rings of red onion, a crab cake with melted cheese, and crispy bacon. Drizzle with chipotle remoulade.
- 5
Serve
Close the croissant and serve immediately, enjoying the delicious flavors!
