Crab melt croissant

Ingredients

• 1 lb Alaskan king crab legs, or 8 oz tinned crab meat
• 1/2 cup Kewpie mayo
• 1 tsp Old Bay seasoning
• 1 tsp dijon mustard
• Juice and zest of 1/2 lemon
• 1 tsp chopped chives
• 2 croissants
• 6 slices cheddar gruyere or swiss cheese
• 4 tbsp melted butter
• 1 tsp honey
• Chopped chives

Instructions

1. 1

   Steam them: If you’re using fresh crab legs, steam them in the steamer basket of your Always Pan for 8–10 minutes. Cool slightly, crack open, and transfer the meat to a medium-sized mixing bowl. If you’re using tinned crab, drain and add the meat directly to the mixing bowl.

2. 2

   Combine the crab meat with Kewpie mayo, Old Bay seasoning, Dijon mustard, lemon juice and zest, and chopped chives. Set aside.

3. 3

   Slice croissants in half. Lay one slice of cheese on the bottom half and top with ¼ of the crab mixture. Add another slice of cheese, top with another ¼ of the crab mixture, and add a final slice of cheese before adding the top half of the croissant. Repeat for the second sandwich.

4. 4

   Melt butter in a small bowl and combine with honey. Set aside.

5. 5

   Heat your Always Pan on medium, then place the croissant sandwiches right-side up in the pan. Use your Griddle Press or another pan to flatten the croissants. Cook for 3 minutes, then flip and brush with the honey-butter mixture. Cook for another 3 minutes, then flip and brush with the butter mixture again. You’ll want the cheese fully melted and the croissants flattened and crisp on both sides.

6. 6

   Top with extra chopped chives and serve immediately.