Crab BLTA on a Buttery Croissant

Crab BLTA on a Buttery Croissant


4 Croissants...split in 1/2
8 oz crab meat...cleaned and squeezed dry
2 Tbsp minced red onion
2 Tbsp diced green onion
4 Tbsp extra for spreading on the croissant
1 tsp Dijon mustard
1 tsp lemon juice
splash of Tabasco
salt and pepper
8 slices bacon cooked crispy
2 roma tomatoes cut into 8 slices each
1 avocado quartered, each quarter cut into 5ths 
mixed greens


Mix the crab, red and green onion, mayonnaise, Dijon, lemon juice and Tabasco season with salt and pepper.  Spread some mayonnaise on the bottom of each croissant.  Next on each croissant...4 slices of tomato, 1/4 of the crab salad, 5 slices of avocado, 2 slices of bacon and finally some of the mixed greens.  Add the top croissant and there you have it!! Serve with Ethos Chardonnay.

Wine Pairings