Slice each croissant horizontally through the middle, keeping one side attached so it forms a pocket. This makes the sandwich easier to fill and eat.

Wash the tomato and slice it thinly. Gently pat the slices dry with kitchen paper to remove excess moisture. Wash the lettuce thoroughly and let it drain until completely dry.

Shred the crab sticks into thin strips.

Crack the eggs into a large bowl, add 1 g of salt and black pepper to taste, and whisk until smooth and well combined.

Add the shredded crab sticks to the egg mixture and stir evenly. Set aside.

Line the air fryer basket with parchment paper and place the croissants inside.

Set the air fryer to 160°C (320°F) and heat for 6 minutes, until the croissants are crisp on the outside but still soft inside. Remove and set aside.

Heat a non-stick pan over low heat and add the cooking oil. Allow the oil to warm gently — it should not be hot.

Pour in the egg and crab mixture.

Once the edges start to set, use a silicone spatula to gently push the eggs from the edges toward the centre. Avoid stirring too often so the eggs stay soft and silky.

Cook until the eggs are about half set, roughly 2 minutes, then divide the eggs into two portions and turn off the heat. The remaining heat will finish cooking the eggs, keeping them tender and creamy.

Open each warm croissant pocket and layer the ingredients in this order:

Lettuce

Mayonnaise

Cheese slices

Tomato slices

Crab scrambled eggs

Gently press to secure the filling, close the croissant, and serve immediately while warm.