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What You Need:

• ¼ cup finely chopped Vidalia or other sweet onion
• ¼ cup mayonnaise
• 2 tablespoons chopped fresh chives
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• ½ teaspoon hot pepper sauce
• 1 pound lump crab meat, drained and shell pieces removed
• 1½ tablespoons butter, softened
• 12 dinner rolls, cut open
• 12 Boston lettuce leaves (about 1 small head)
• 3 plum tomatoes, each cut into 4 slices

How to Make It:

1. In a large bowl, mix together the first 7 ingredients until blended well.
2. Heat grill to medium.
3. Butter the open side of rolls and place open side down on grill rack for 1 minute or until toasted well.  Turn over and repeat so grill marks appear on the top of each roll, about 1 minute more.
4. While rolls are still hot, spread crab mixture onto each roll bottom, then top with a piece of lettuce and tomato slices.  Add salt and pepper if desired and serve immediately or pack up for a picnic.