Crabby Croissant Sandwich

For lunch today, I made one of the kids’ favorites — the crabby croissant sandwich featured in the June 2011 issue of Disney FamilyFun magazine.

I made a few modifications to the original recipe, like using mini croissants instead of full-sized ones, and raisins instead of olives for the eyes. This is really fun to make and only takes a few minutes to throw together. It’s cuter if you can find mini croissants that have more of a curved shape, but the ones at the store yesterday were not that curved, and I didn’t feel like going elsewhere just for these sandwiches. If you’d like to try these crabby croissant sandwiches, here’s how:

Disney FamilyFun’s Crabby Croissant Sandwiches

Ingredients (per sandwich)

  • Croissant or mini croissant
  • Filling of your choice (I used ham and roast beef; you could use anything you like, such as veggies, cheese, PB&J, fruit spread and cream cheese)
  • Black olives or raisins
  • Three baby carrots, sliced in half lengthwise (you want six baby carrot halves)
  • Red pepper strips
  • Cream cheese


Cut a slit along the outer back edge of the croissant, but be careful not to slice all the way through to the front of the croissant or to slash through the tips of the croissant.

You want to end up with a pocket where the fillings will go.

Gently fill the croissant pocket with the fillings of your choice. (You have no idea how difficult it is for me to refrain from making jokes about the picture below.)

Next, cut two strips of red bell pepper to make claw shapes.

Make small slits in each tip of the croissant, or simply snip off the tips and slide the red bell pepper claws into the slits.

Now, it’s time to make crab’s face. Dab a tiny bit of cream cheese on a small crescent-shaped piece of bell pepper, and attach it where the crab’s mouth would be.

Make two cream cheese balls (I used the small end of a melon baller to scoop two balls out of a block of cream cheese), then insert each cream cheese ball onto one end of a toothpick. Stick the other end of the toothpick into the croissant, then press an olive slice or a raisin into each ball to make eyeballs.

Arrange the six baby carrot halves to look like legs — three on either side of the crab, sticking out of the main “pocket” of the croissant (where the filling goes).

And there you have it, a crabby croissant! As finishing touches, I laid Cheerios (sand) and some blueberries (water) on the bottom of a plate, and set the crab sandwich along the “shore.” I made two “seagulls” out of raisins.



About Saucy Mommy

I'm Beverly, a mom of two who loves to cook and write. Check out my blog at for family-friendly (but tasty) meal ideas and pictures of bento box lunches.


One thought on “Crabby Croissant Sandwich

  1. This is soo brilliant! I might have to make these for the kids at J’s bday party

    Posted by Donna | June 12, 2012, 1:21 pm

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