Categories: Appetizers, Seafood
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 seasoning salt
- 8 cups cooked fresh crabmeat (or canned crabmeat)
- 6 hard-boiled eggs, chopped
- 48 slices whole wheat bread
- 1/2 cup butter, softened
- 48 lettuce leaves
- 1/2 teaspoon paprika
- green onion, cut into thin strips
Directions
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In a big bowl, combine the first 6 ingredients; gently stir in the crab and eggs; taste and season with salt and pepper, if needed; refrigerate until well chilled.
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With a 3-inch cookie cutter, cut a circle from each slice of bread.
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Spread each with 1/2 teaspoon butter
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Top with lettuce and 2 rounded tablespoons of crab salad; sprinkle with paprika.
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Garnish with onion strips.