PREP: 1 Hour MAKES: 4 DOZEN

4 celery ribs, finely chopped
2 cups mayonnaise- I use Duke’s-no sugar in it.
4 green onions, chopped
1/4 cup lime juice
1/4 cup chili sauce
1/2 tsp. seasoned salt
8 cups cooked fresh or canned crabmeat
6 hard-boiled eggs- chopped
48 slices whole wheat bread
1/2 cup butter, softened
48 lettuces leaves or spinach leaves
1/2 tsp. paprika
green onions, cut into small strips

1. In a large bowl, combine the first six ingredients; gently stir in the crab and eggs. Refrigerate.
2. With a 3-in. round cookie cutter, cut a circle from each of the slices of bread. Spread each with 1/2 tsp. butter. Top with lettuce and 2 rounded tablespoonful’s of crab salad; sprinkle with paprika. Garnish with onion strips if desired and watch them disappear. Enjoy!!