Instructions: Combine crab, green onion and celery. Peel peach, cut half into slices for garnish, dice remaining half and add to crab mixture along with half the pecans. Add just enough mayonnaise to moisten. Add a little salt to taste if needed. Split croissants and fill with crab salad plus a lettuce leaf. Garnish plate with alfalfa sprouts, reserved peach slices and pecans.

Yield: 2 servings.

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