We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Chipotle Crab on Croissant
Early Summer 2013
Radishes are perfect with the smoky chipotle crab as they add crunch and texture with a bit of a bite. The creaminess of the avocado complements the Mexican flavours found in the sandwich.
Serves 2
1 can (120 g) good-quality chunk crabmeat
1 tbsp (15 mL) mayonnaise
1 tbsp (15 mL) finely chopped coriander
1 to 2 tbsp (15 to 30 mL) lime juice
½ tsp (2 mL) canned chipotle pepper in adobe sauce
2 croissants
1 small avocado, cut into thin slices
2 radishes, very thinly sliced
¼ cup (60 mL) your favourite sprouts
1 Drain crabmeat really well. Place mayonnaise, coriander, 1 tbsp (15 mL) lime juice and chipotle in a medium bowl. Stir together, then add crab. Stir just until mixed, leaving crab chunky. Taste and add more lime juice if you want.
2 Split croissants in half horizontally. Line bottoms with avocado, then radishes. Top with crab mixture and sprouts followed by tops of croissants. Serve with Roasted Cherry Tomato, Corn & Israeli Couscous Salad (recipe follows).
Serves 2
ROASTED CHERRY TOMATO, CORN & ISRAELI COUSCOUS SALAD
Like traditional couscous, Israeli couscous makes a perfect salad for lunch as it doesn’t get mushy and will keep refrigerated for a couple of days. The difference between the two: Israeli couscous needs to be cooked and the grains are pearl-like in size with a bit more texture.
12 oz (375 g) container multicoloured cherry tomatoes, cut in half, about 1½ cups (375 mL)
¼ cup (60 mL) corn, fresh or frozen
3 tbsp (45 mL) olive oil
½ tsp (2 mL) dried oregano leaves
1¼ cups (310 mL) water
½ tsp (2 mL) salt
¾ cup (175 mL) Israeli couscous
1 lemon
¼ tsp (1 mL) each salt and pepper
¼ cup (60 mL) each coarsely chopped mint and thinly snipped chives
1 Preheat oven to 425°F (220°C).
2 Place tomatoes and corn on baking sheet. Drizzle with 2 tsp (10 mL) olive oil then sprinkle with oregano. Roast just until tomatoes begin to soften, 3 to 5 minutes. Meanwhile bring water and salt to a boil in a medium saucepan. Add couscous, reduce heat and simmer covered until water is absorbed, 8 to 10 minutes.
3 Finely grate 1 tsp (5 mL) peel from lemon into a small bowl. Then squeeze out 3 tbsp (45 mL) juice. Whisk in remaining oil, salt and pepper.
4 Place cooked couscous in a bowl. Add most of the lemon dressing to couscous while it’s still hot. Stir couscous, letting it cool in dressing. Once cool, stir in tomato mixture and fresh herbs. Taste and add remaining lemon dressing if needed.
Serves 3 to 4
