A proud member of the Sea Harvest Group
Group
Australia
Saldanha
Packed with “croissant crabs”, fruity gems, and edible treasures – every bite is an adventure.
You’ll Need
4 takeaway cardboard lunch boxes
Stickers, coloured paper, Glitter and gems for decorating boxes (optional)
16 googly eyes
16 gold confetti rounds
16 toothpicks
Glue
1 packet ginger biscuits (optional, for “sand”)
You’ll Need
4 takeaway cardboard lunch boxes
Stickers, coloured paper, Glitter and gems for decorating boxes (optional)
16 googly eyes
16 gold confetti rounds
16 toothpicks
Glue
1 packet ginger biscuits (optional, for “sand”)
Croissant Crabs
8 Sea Harvest Fish Fingers
8 mini croissants
¼ C (60 ml) mayonnaise
2 Tbsp (30 ml) tomato sauce
50 g curly lettuce
Treasure Boxes
200 g cheddar cheese, cubed
100 g red grapes, rinsed
100 g white grapes, rinsed
12 gold coins (edible wrapped chocolate)
4 carrots, peeled and cut into sticks
100 g strawberries, rinsed
3 x 40 g bags fish-shaped pretzels
Start by getting kids to decorate the lunch boxes with stickers or coloured paper to resemble treasure chests.
Croissant Crabs
Bake the frozen fish fingers at 200 ºC for 15–18 minutes until golden and crunchy, or cook in an air fryer for the recommended time.
Meanwhile, if making “sand”, blitz ginger biscuits to fine crumbs.
Slice open the croissants without cutting through. Mix the mayonnaise and tomato sauce to make pink sauce, then spread inside; add lettuce and one fish finger to each mini croissant. Insert two toothpicks with googly eyes attached to create “crabs”.
To Assemble Treasure Boxes
Divide the grapes, cheese, carrots, strawberries, pretzels, and gold coins equally into the boxes. Add a croissant crab to each.
Serve on a bed of biscuit “sand” if desired.
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