My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, May 19, 2010

Heavenly Seafood Croissants

Have you ever been flipping through a magazine and see something that gives you an idea for a recipe? In this case it was several magazines and no sandwich involved. The herbs in the Crumb Crust are what I like and had on hand. You really can not mess this up. You could open a can of Campbell's Soup and serve these and look like Julia Child.

Heavenly Seafood Croissants
8 servings
print recipe

4 croissants, split lengthwise
1 cup really good mayonnaise
1 1/2-ounce jar marinated artichoke hearts, drained and chopped
1 cup crabmeat, flaked, look it over twice for shells
1/3 cup Parmesan cheese, shredded
1/3 cup Gruyere cheese, shredded
4 green onion, chopped

Crumb Crust
2 tablespoons unsalted butter, melted
1 garlic clove, crushed
1 cup soft bread crumbs
2 tablespoons finely chopped parsley
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram

Preheat the oven to 350 degrees.

Place the croissant halves on a Silpat sheet on a large rimmed cookie sheet. Mix the next six ingredients in a bowl, and spread this mixture on top of the croissant halves.

Melt the butter in a small frying pan and cook the garlic in it over low heat until translucent. Mix the rest of the ingredients for the crumb crust, then mix in the garlic and melted butter. Top each croissant with the crumb mixture.

Bake the croissants for 15 to 20 minutes, or until heated through.

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