A.B.L.C- Avocado, Bacon, Lettuce & Oregon Dungeness Crab

Chef Vitaly Paley/Paley’s Place

8 strips of smoked bacon
1 pound Dungeness crab meat
1 apple thinly sliced
A few drops of Tabasco
¼ cup chopped red onion
Squeeze of ½ lime
¼ cup chopped parsley
2-3 tablespoons chopped fresh dill
½ cup mayonnaise
8 fresh croissants
8 leaves of crispy lettuce (Romaine would work well)
2 ripe avocados, peeled and sliced into wedges

Cook bacon until crispy. Mix together crab meat with sliced apple, Tabasco, chopped onion, lime juice, parsley and dill. Add half of the mayonnaise to the mixture and incorporate well. Cut the croissants in half, spread mayo over the croissants. Place a generous amount of the crab mixture onto one half of each croissant, dividing evenly over eight croissants. Top with avocado and lettuce leaf, fold the top portion of the bread over and enjoy.