Taste of Home
Crab Salad Tea Sandwiches
TOTAL TIME: Prep: 1 hour
YIELD: 4 dozen.
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
Ingredients
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4 celery ribs, finely chopped
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2 cups reduced-fat mayonnaise
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4 green onions, chopped
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1/4 cup lime juice
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1/4 cup chili sauce
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1/2 teaspoon seasoned salt
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8 cups cooked fresh or canned crabmeat
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6 hard-boiled large eggs, chopped
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48 slices whole wheat bread
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1/2 cup butter, softened
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48 lettuce leaves
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1/2 teaspoon paprika
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Green onions, cut into thin strips, optional
Directions
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1.
In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate.
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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.
Nutrition Facts
1 each: 119 calories, 7g fat (2g saturated fat), 55mg cholesterol, 265mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 7g protein.
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