Crab Salad Tea Sandwiches Recipe

Crab Salad Tea Sandwiches Recipe photo by Taste of Home

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“I 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.” —Edie DeSpain, Logan, Utah

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Crab Salad Tea Sandwiches Recipe

Prep: 1 hour

Yield: 48 Servings

60 60

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

In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate.
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.

Nutritional Facts 1 sandwich equals 119 calories, 7 g fat (2 g saturated fat), 55 mg cholesterol, 265 mg sodium, 8 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Crab Salad Tea Sandwiches in Taste of Home October/November 2008, p51