1/4 c finely chopped sweet onion
1/4 c low fat mayonnaise
2 tbs chopped fresh chives
1 tbs Dijon mustard
1 tsp fresh lemon juice
1/2 tsp Tobasco sauce
1 lb crabmeat
1 1/2 tbs butter, softened
12 dinner rolls, cut in half horizontally
1. Combine first 7 ingredients in a large bowl and 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 with remaining roll halves. Spoon 1/4 c crab mixture onto each bottom roll half. Place 1 piece of lettuce and a tomato slice on top. Place top half of roll on top.