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

Recipe Courtesy of Bobby Flay

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115g mayonnaise, plus more if needed

5g finely chopped fresh dill, plus fronds for garnish

2 tablespoons Dijon mustard

2 teaspoons white wine vinegar

1 teaspoon Spanish smoked paprika

170g jumbo lump crabmeat, picked over

1 teaspoon black poppy seeds

12 eggs, hard-boiled, peeled and finely chopped

Salt and freshly ground black pepper

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

Julienned radish, soaked in ice water

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.