Put 4 oz of mayonnaise in a large mixing bowl. Squeeze the juice
from 1/2 lemon into the mayonnaise. Add the dry mustard,
Worcestershire sauce, salt, and pepper and mix well. Gently toss the
crabmeat into the mixture to retain the lumps. Split the croissants
in half and lump 4 oz of crabmeat mixture onto each half of the
croissant. Top with 2 slices of Swiss cheese. Place in oven at 500 F
for approximately 8 minutes or until cheese is lightly browned.
