Crab Sandwiches

• 2 large sweet red peppers
• 1 small red onion
• 2 hard-boiled large eggs
• 4 pitted ripe olives, halved
• 4 croissants, split
• Fresh parsley sprigs
• 1 package (8 ounces) flake-style imitation crabmeat
• 1/4 cup mayonnaise
• 1 teaspoon lemon juice

1. Chop 1/2 cup pepper and 2 tablespoons onion; set aside for filling. From remaining peppers, cut four sets of claws and legs. Cut four thin slices of remaining onion for mouths.
2. Cut eight thin slices of egg white. Using toothpicks, attach egg slices and olive halves to tops of croissants for eyes. Tuck in parsley for eyelashes.
3. In a small bowl, combine the crabmeat, mayonnaise, lemon juice and reserved red pepper and onion. Spoon onto croissant bottoms; replace tops. Add the claws, legs and mouths.

sweet red peppers, red onion, eggs, olives, croissants, parsley sprigs, flakestyle imitation crabmeat, mayonnaise, lemon juice

Taken from www.tasteofhome.com/recipes/crab-sandwiches/ (may not work)