Summer Crab Rolls

Ingredients

• 12 small boston lettuce leaves ( 1 small head)
• 1.5 tablespoons butter softened
• 1 tablespoon dijon mustard 
• 1 ounce dinner rolls cut in half horizontally
• 2 tablespoons chives fresh chopped
• 1 teaspoon juice of lemon fresh
• 0.3 cup mayonnaise low-fat
• 1 pound lump crab meat drained
• 0.5 teaspoon hot sauce hot (such as Tabasco)
• 6  plum tomatoes cut into 4 slices
• 0.3 cup onion sweet finely chopped

Equipment

• bowl
• frying pan

Directions

1. Combine first 7 ingredients in a large bowl; toss well.
2. Spread butter onto cut sides of rolls.
3. Heat a large nonstick skillet over medium heat.
4. 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.
5. Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.