Crab Salad Tea Sandwiches Recipe
Ingredients
| Celery ribs | 4 , finely chopped | |
| 2 cups reduced-fat mayonnaise | ||
| Green onions | 4 Small, chopped | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Chili Sauce | 1/4 Cup (16 tbs) | |
| Seasoned salt | 1/2 Teaspoon | |
| Crabmeat | 8 Cup (16 tbs), canned | |
| 6 hard-cooked eggs, chopped | ||
| Whole wheat bread slice | 48 | |
| Butter | 1/2 Cup (16 tbs), softened | |
| Lettuce leaves | 48 | |
| Paprika | 1/2 Teaspoon | |
Directions
In a large bowl, combine the first six ingredients; gently stir in crab and eggs.
Refrigerate until assembling.
With a 3-in.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.
Refrigerate until assembling.
With a 3-in.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.
Chef
