Summer Crab Rolls

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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

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