Inn Flight Restaurant's Crab Supreme

Directions

1. 1

   lump crabmeat 2 croissants 4 oz

2. 2

   mayonnaise 1/2 lemon (juice) 1/4 tsp

3. 3

   dry mustard 1 tsp

4. 4

   Worcestershire sauce 1 pinch of salt & pepper (Inn Flight uses Zestful) 8 slices of Swiss cheese Put 4 ounces of mayonnaise in a large mixin

5. 5

   Squeeze the juice from 1/2 lemon into the mayonnaise

6. 6

   Add the dry mustard, Worcestershire sauce, salt and pepper and mix well

7. 7

   Gently toss the crabmeat into the mixture to retain the lumps

8. 8

   Split the croissants in half and lump 4 ounces of crabmeat mixture onto each half of the croissant