New Recipes Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel - ★Cooking Recipes★

Pumpernickel is topped with a creamy egg-crab salad.
Directions for: Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel

Ingredients

cup mayonnaise, plus more if needed

cup finely chopped fresh dill, plus fronds for garnish

2 Tbsp Dijon mustard

2 tsp white wine vinegar

1 tsp Spanish smoked paprika

6 oz jumbo lump crabmeat, picked over

1 tsp black poppy seeds

12 eggs, hard-boiled, peeled and finely chopped

Salt and freshly ground black pepper

cup julienned radish, soaked in ice water

Pumpernickel bread, cocktail-size slices, lightly toasted and buttered

Directions

1. 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.

2. Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.

See more: Salad, Bread, Brunch, Breakfast, Easy, Eggs/Dairy, Seafood, Shellfish