Handcuff Croissants
4 croissants, split lengthwise
1 cup mayonnaise
1½-ounce jar marinated artichoke hearts, drained and chopped
1 cup crabmeat, flaked
⅓ cup Parmesan cheese, shredded
⅓ cup Gruyère cheese, shredded
4 green onions, chopped
Crumb crust
2 tablespoons unsalted butter, melted
1 garlic clove, crushed
1 cup soft bread crumbs
2 tablespoons finely chopped parsley
¼ teaspoon dried rosemary, crushed
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
Preheat the oven to 350°.
Place the croissant halves on a Silpat sheet on a large rimmed cookie sheet. Mix the next six ingredients in a bowl, and spread this mixture on top of the croissant halves.
Melt the butter in a small frying pan and cook the garlic in it over low heat until translucent. Mi
