Crab Salad Tea Sandwiches
|Celery ribs||4 , finely chopped|
|Reduced fat mayonnaise||2 Cup (32 tbs)|
|Green onions||4 , chopped|
|Lime juice||1⁄4 Cup (4 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Cooked crabmeat||8 Cup (128 tbs) (Fresh Or Canned)|
|Hard cooked eggs||6 , chopped|
|Whole wheat bread slices||48|
|Butter||1⁄2 Cup (8 tbs), softened|
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.