Crab Salad Tea Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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âI make these sandwiches for showers, weddings, and special family events. I got the recipe from a friend many years ago while attending the wedding of their daughter. They are so delicious, you can't stop at just one.â âEdie DeSpain, Logan, Utah Ingredients:
4 celery ribs, 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 |
Directions:
1. In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate.
2. 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. Yield: 4 dozen.
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