Open Faced Crab Salad Sandwich

Ingredients

• 1 teaspoon capers chopped
• 0.3 cup chili sauce 
• 1 pinch crab boil seasoning (recommended: Old Bay)
• 2 tablespoons cream cheese softened
• 4  croissants 
• 0.3 teaspoon horseradish grated
• 0.3 cup catsup 
• 4 servings kosher salt and pepper black freshly ground
• 4 servings juice of lemon 
• 0.8 pound lump crab 
• 0.3 cup mayonnaise 
• 2 tablespoons mayonnaise 
• 1 Dash pepper sauce hot
• 1 Dash worcestershire sauce 

Equipment

• food processor
• bowl
• oven

Directions

1. Preheat the oven to 400 degrees F.
2. Mix the mayonnaise with the ketchup and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.
3. To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
4. Meanwhile, in a large bowl, mix the crab with the mayonnaise, cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
5. Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates.
6. Drizzle with sauce and serve.