Shrimp Salad on a Croissant with White Bean "Mayo"

By • June 21, 2011 • 2 Comments


8 Save

Author Notes: I love any sandwich on a croissant - chicken salad, roast beef, egg salad - but especially shrimp salad. I like to put it on mini croissants and serve as an appetizer or just on a large one for a great summer lunch. When thinking of this contest and possible temperature issues, I always fear the mayo combined with the protein thing. I'm not sure this solves it, but the white bean mayo is sure a great substitute for regular. I'm envisioning mixing it with horseradish for roast beef or with garlic for an aioli.inpatskitchen

Makes 3 or 4 sandwiches, depending on how much you pile on

For the white bean mayo

  • 1 cup cooked, rinsed and drained white beans (Northern or Cannellini)
  • 3/4 cups vegetable or canola oil (or a little more if necessary)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon agave nectar
  • 1/2 teaspoon salt
  1. Puree the beans, lemon juice, mustard, salt and agave nectar in a mini processor until smooth. Add the oil and process until you get a mayo-like consistency.
  2. Refrigerate until ready to use.

For the sandwich

  • 2 cups chopped, cooked peeled and deveined shrimp (I used a one pound bag of 36-40 count shell on Key West Pinks)
  • 1/2 cup diced celery
  • 1/4 cup sliced green onion
  • 1/4 cup minced parsley
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon minced dill
  • 3/4 cups white bean mayo
  • Salt and pepper to taste
  • 4 croissants, split
  1. Combine all ingredients except the croissants. Divide the salad among the croissants. Try to keep as cool as possible before serving.

Tags: Sandwiches, Summer

Comments (2) Questions (0)

Default-small
Default-small
Dscn3274

almost 3 years ago inpatskitchen

Thank you! It's kind of like a thin dip and tastes almost like the real thing.

Me

almost 3 years ago wssmom

White bean mayo? Genius!