Crab Salad Tea Sandwiches


Submitted By: Mildred H. Edwards

Ingredients

  • 4 ribs celery, finely chopped
  • 2 cups reduced-fat mayonnaise
  • 4 green onions, chopped
  • 1/4 cup lime juice
  • 1/4 cup chili sauce
  • 1/2 teaspoon seasoned salt
  • 8 cups cooked fresh or canned crabmeat
  • 6 hard-cooked eggs, chopped
  • 48 slices whole wheat bread
  • 1/2 cup butter, softened
  • 48 lettuce leaves
  • 1/2 teaspoon paprika
  • Green onions, cut into thin strips, optional

    • Instructions


    In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate until assembling.
    With a 3-inch round cookie cutter, cut a circle from each slice of bread. Spread each with 1/2 teaspoon butter. Top with lettuce and 2 rounded tablespoonfuls of crab salad; sprinkle with paprika. Garnish with onion strips if desired. Serve immediately.
    Yield: 4 dozen sandwiches.