Ingredients
4 celery ribs, finely chopped2 cups reduced-fat mayonnaise4 green onions, chopped1/4 cup lime juice1/4 cup chili sauce1/2 teaspoon seasoned salt8 cups cooked fresh or canned crabmeat6 hard-boiled large eggs, chopped48 slices whole wheat bread1/2 cup butter, softened48 lettuce leaves1/2 teaspoon paprikaGreen onions, cut into thin strips, optional
Preparation
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.
