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:
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.
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.
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.