Crab Panini

OLIVES
New York City
Chef Todd English
Adapted by StarChefs


4 croissants
4 slices country ham
1 pound jumbo lump crab meat
1/4 cup sliced scallions
1 cup mayonnaise
Salt and pepper to taste

Take slices of ham and sauté just until it gets a bit of color. Mix crabmeat, scallions, mayonnaise & season with salt and pepper. Slice croissants open & place mixture on bottom. Place slice of ham on top. Press sandwiches in a press or place between two hot sauté pans heated in 350° F oven for 1 minute.

Salad:

4 sliced fried parsnips
4 sliced endive
1 lemon, juice of
1/4 cup chopped parsley
Extra virgin olive oil to taste
Salt and pepper to taste

Take fried parsnips, endive and mix together. Season with parsley, extra virgin olive oil, lemon juice, salt and pepper to taste.

Place croissant on plate with salad.