Recipe courtesy of Bobby Flay
Episode: A Royal Brunch
Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy

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

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.

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