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Sandwiches - Crab Salad Tea Sandwiches

  • 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

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.
Submitted By: Mildred H. Edwards
Wilson Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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