Crab Salad Tea Sandwiches Recipe

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Crab Salad Tea Sandwiches Recipe
Crab Salad Tea Sandwiches Recipe photo by Taste of Home
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Crab Salad Tea Sandwiches Recipe

Read Reviews
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Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 1 hour
MAKES:
48 servings
TOTAL TIME:
Prep: 1 hour

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

Nutritional Facts

1 each: 119 calories, 7g fat (2g saturated fat), 55mg cholesterol, 265mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 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-boiled large 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
  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.
Originally published as Crab Salad Tea Sandwiches in Taste of Home October/November 2008, p51

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Reviews forCrab Salad Tea Sandwiches

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MY REVIEW
randcbruns User ID: 828588 252616
Reviewed Aug. 13, 2016

"This is a simple but tasty crab egg scald. My family enjoys it and it is prefect for a tea party. Something fun from time to time"

MY REVIEW
Beema User ID: 446601 240755
Reviewed Jan. 1, 2016

"Outstanding. My New Year's Eve guests gobbled these down and asked for the recipe. I will make these again. The same recipe could be made using chicken instead of the crab, or even shrimp would work."

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