Crab Sandwiches

1. 1

   Chop 1/2 cup pepper and 2 tablespoons onion; set aside for filling. From remaining peppers, cut four sets of claws and legs. Cut four thin slices of remaining onion for mouths.

2. 2

   Cut eight thin slices of egg white. Using toothpicks, attach egg slices and olive halves to tops of croissants for eyes. Tuck in parsley for eyelashes.

3. 3

   In a small bowl, combine the crabmeat, mayonnaise, lemon juice and reserved red pepper and onion. Spoon onto croissant bottoms; replace tops. Add the claws, legs and mouths.

* Per serving · 4 servings · Values may vary.

No additional tips available.