Crab Salad Tea Sandwiches - cooking recipe

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 seasoning salt
8 cups cooked fresh crabmeat (or canned crabmeat)
6 hard-boiled eggs, chopped
48 slices whole wheat bread
1/2 cup butter, softened
48 lettuce leaves
1/2 teaspoon paprika
green onion, cut into thin strips

Preparation

In a big bowl, combine the first 6 ingredients; gently stir in the crab and eggs; taste and season with salt and pepper, if needed; refrigerate until well chilled.
With a 3-inch cookie cutter, cut a circle from each slice of bread.
Spread each with 1/2 teaspoon butter.
Top with lettuce and 2 rounded tablespoons of crab salad; sprinkle with paprika.
Garnish with onion strips.