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Crab Salad Tea Sandwiches

 Crab Salad Tea Sandwiches
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
48 ServingsPrep: 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-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,

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Crab Salad Tea Sandwiches (continued)

Nutritional Facts: 8 g carbohydrate, 1 g fiber, 7 g protein.