shrimp salad on a croissant with white bean mayo

Soups & Salads

Shrimp Salad on a Croissant with White Bean "Mayo"

I love any sandwich on a croissant, be it chicken salad, roast beef, or egg salad, but I especially love shrimp salad. I like to put it on mini croissants and serve it as an appetizer or just on a large one for a great summer lunch.

Ingredients

1 cup cooked, rinsed, and drained white beans (northern or cannellini)
2 tablespoons fresh lemon juice
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1 teaspoon agave nectar
3/4 cup vegetable or canola oil, plus more as needed
2 cups cooked, peeled, deveined, and chopped shrimp (i used 1 pound of 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 cup white bean mayo
salt and pepper, to taste
4 croissants, halved

Directions

In a food processor or with an emulsifier, purée the beans, lemon juice, mustard, salt, and agave until smooth. Add the oil and process until you get a mayonnaise-like consistency.
Refrigerate until ready to use.
In a medium bowl, combine all ingredients except the croissants. Divide the salad among the croissants, then sandwich the halves together. Keep the sandwich chilled until serving.