INGREDIENTS
Ingredients:
6-8 croissants
Crab Dip Filling:
16 oz cream cheese, softened
8 oz lump crab meat
4 oz claw crab meat
½ cup mozzarella, shredded
½ cup sharp white cheddar, shredded
¼ cup mayo
¼ cup shallot, minced
1 tbsp parsley, freshly chopped
1 tbsp chives, minced
1 tsp Worcestershire sauce
1 tsp garlic, paste or minced
1 tsp old bay seasoning
1 tsp pepper
Garlic Butter:
5 tbsp unsalted butter, melted
1 tsp garlic, minced
¼ tsp salt
Garnish:
Chives, minced
DIRECTIONS
Directions:
Garlic Butter:
1. Mix together the ingredients listed under “Garlic Butter” and set aside.
Crab Dip Filling:
1. In a bowl add all the ingredients listed under “Crab Dip Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
2. Once thoroughly mixed, transfer to a piping bag and set aside.
Assemble:
1. Preheat oven to 350F.
2. Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
3. Fill the openings in the croissants with the crab dip filling.
4. Brush on the garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of oven.
5. Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
6. Once baked, top with remaining garlic butter and chives.
7. Serve while warm and enjoy!
