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Crab Croissants
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| 4 | Croissants, split lengthwise |
| 1 Cup | mayonnaise |
| 1 1/2 oz | Jar marinated artichoke hearts, drained |
| 1 Cup | crabmeat, flaked |
| 1/3 Cup | Parmesan cheese, shredded |
| 1/3 Cup | gruyere cheese, shredded |
| Crumb Crust | |
| 2 Tablespoons | unsalted butter, melted |
| 1 | garlic clove, crushed |
| 1 Cup | bread crumbs |
| 2 Tablespoons | parsley |
| 1/4 Teaspoon | rosemary |
| 1/4 Teaspoon | thyme |
| 1/4 Teaspoon | oregano |
Preheat oven to 350. Place the croissant halves on a cookie sheet. Mix the mayonnaise, artichokes, crabmeat, parmesan, and gruyere in a bowl and spread mixture on top of the croissant halves.
Melt the butter in a small frying pan and cook garlic over low heat. Mix bread crumbs, parsley, rosemary, thyme, and oregano for the crumb crust then mix in the garlic and melted butter. Top each croissant with the crumb mixture.
Bake croissants for 15 to 20 minutes.
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