Summer Crab Rolls

Ingredients

• 1/4 cup finely chopped Vidalia or other sweet onion
• 1/4 cup low-fat mayonnaise 
• 2 tablespoons chopped fresh chives
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1 pound lump crabmeat, drained and shell pieces removed
• 1 1/2 tablespoons butter, softened 
• 12 (1-ounce) dinner rolls, cut in half horizontally 
• 12 Boston lettuce leaves (about 1 small head)
• 6 plum tomatoes, each cut into 4 slices 

Preparation

1. Combine first 7 ingredients in a large bowl; toss well.
2. Spread butter onto cut sides of rolls. Heat a large nonstick skillet over medium heat. Place 6 roll halves, cut side down, in pan for 1 minute or until toasted. Repeat procedure with remaining roll halves. Spoon 1/4 cup crab mixture onto each bottom roll half. Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.

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