Name: Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel
Prep time: 10 min
Total time: 10 min
Yield: 4-6 servings
Ingredients: ½ cup mayonnaise, plus more if needed; ¼ 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; ¼ cup julienned radish, soaked in ice water; Pumpernickel bread, cocktail-size slices, lightly toasted and buttered

Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel

Prep Time

10 min

Yields

4-6 servings

Pumpernickel is topped with a creamy egg-crab salad.

ingredients

cup mayonnaise, plus more if needed

cup finely chopped fresh dill, plus fronds for garnish

Tbsp Dijon mustard

tsp white wine vinegar

tsp Spanish smoked paprika

oz jumbo lump crabmeat, picked over

tsp black poppy seeds

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

Ingredient Substitution Guide

directions

Step 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.

Step 2

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

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Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel

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