Seafood, Crab Salad on Croissants PD

By Floridaberry

Ingredients

• 1 cup diced fresh pinapple
• 1 cup diced fresh mango (about 1 medium)
• 1/2 cup minced red bell pepper
• 1/2 cup chopped macadamia nuts
• 3 tablespoons minced green onion
• 3 (8-ounce) containers jumbo lump crabmeat, picked
• 1/3 cup mayonnaise
• 2 tablespoons fresh lime juice
• 2 teaspoons Dijon mustard
• 3/4 teaspoon Carribean jerk seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 to 8 croissants, split
• Leaf Lettuce

Preparation

Step 1

In a large bowl, combine pineapple, mango, bell pepper, nuts, and green onion. Gentlly stir in crabmeat.

In a small bowl, combine mayonnaise, lime juice, mustard, jerk seasoning, salt, and black pepper. Add to pineapple mixture, tossing gently to coat. Serve on croissants with leaf lettuce.