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.
Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.
Recipe courtesy of Bobby Flay