4 large croissants
1/2 C. fresh crabmeat
2 T. pineapple, crushed
3 T. milk
1 T. water or pineapple juice
4 T. butter
1/4 C. swiss cheese, shredded
1/4 C. cheddar cheese, shredded
Slice croissants almost in half allowing a small section for hinge material. Warm croissants in toaster oven at low setting about 5 minutes before opening and filling.
Preheat main oven broiler about 10 minutes at maximum broil setting prior to skillet frying. Blend eggs, milk, water or juice until mixture is uniform. Add crabmeat and pineapple to mixture and stir. Melt butter in skillet with medium flame or electrical setting. Skillet temperature will be correct when water droplets sprinkled on buttered skillet surface begin to sizzle. Pour the egg, crab and pineapple mixture into skillet and gently scramble until cooked to satisfaction.
Place preheated open-faced croissants on broiler tray. Place scrambled egg & crab mixture on lower half of each opened croissant and sprinkle the swiss and cheddar cheese over both halves. Immediately place in preheated broiler until cheese melts and edges of croissant begins to turn golden brown.