Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel
(from Metro Cooks’s recipe box)
Source: Bobby Flay
Prep time: 10 minutes
Cook time: 10 minutes
Serves 5 people
Categories: Sandwitch
Ingredients
- 1/2 cup mayonnaise, plus more if needed
- 1/4 cup finely chopped fresh dill, plus fronds for garnish
- 2 tablespoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1 teaspoon Spanish smoked paprika
- 6 ounces jumbo lump crabmeat, picked over
- 1 teaspoon black poppy seeds
- 12 eggs, hard-boiled, peeled and finely chopped
- Salt and freshly ground black pepper
- 1/4 cup julienned radish, soaked in ice water
- Pumpernickel bread, cocktail-size slices, lightly toasted and buttered
Directions
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Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
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Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.