These elegant sandwiches would be great for a shower, reception, or luncheon. Serve on mini-croissants or slice a regular croissant in half if using as part of a buffet. You may want to add a leaf of butter or Boston lettuce to these sandwiches and you can substitute 3 to 6-inch pieces of French bread, buttered and lightly toasted, for the croissants.From an August 1988 issue of Bon Appetit in the "Cooking for Friends" section.

Ingredients

6 serv.

crabmeat (or any combination) or shrimp (or any combination)↗1 3⁄4 lbs
chopped fennel or 1/2 cup celery1⁄2 cup
diced red bell pepper1⁄2 cup
sour cream↗3⁄4 cup
mayonnaise↗1⁄4 cup
diced red onion1⁄4 cup
minced fresh parsley3 tablespoons
fresh lemon juice↗1 1⁄2 tablespoons
Dijon mustard↗1 teaspoon
salt & freshly ground black pepper, to taste
croissants, split, buttered and lightly toasted↗6

Step-by-step instructions

1
Combine seafood, fennel and bell pepper in large bowl.
2
Combine sour cream and next 5 ingredients in small bowl; season to taste with salt and pepper.
3
Add sour cream mixture to saefood and mix well.
4
Cover and refrigerate.
5
Fill croissants just before serving.

Source: food.com

Original recipe ↗

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