Yield: 4 dozen

Ingredients

4 celery ribs, finely chopped

2 cups reduced-fat mayonnaise

4 green onions

1/4 cup lime juice

1/4 cup chili sauce

1/2 tbsp 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 tbsp paprika

Green onions, cut into thin strips, optional

Instructions

  1. In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate until assembling.
  2. With a 3-in. round cookie cutter, cut a circle from each side of bread. Spread each with 1/2 tsp butter. Top with lettuce and 2 rounded tbsps of crab salad; sprinkle with paprika. Garnish with onion strips if desired Serve immediately.