Pumpernickel sandwiches with crab and poppy seed egg salad

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 291, total fat 24 G., saturated fats 5 G., proteins 16 G., carbohydrates 2 G., fiber 1 G., cholesterol 355 mg, sodium 458 mg, sugar 0 G.

A delicate, almost creamy egg salad with real crab meat and poppy seeds, served on a slice of black bread and garnished with dill and thinly sliced radish. These sandwiches are perfect as appetizers for parties and celebrations.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup mayonnaise, add more if necessary
1/4 cup finely chopped fresh dill + sprigs for garnish
2 tablespoons Dijon mustard
2 tsp white wine vinegar
1 teaspoon Spanish smoked paprika
170 g crab meat, cut into large pieces
1 teaspoon poppy seeds
12 hard-boiled eggs, peeled and finely chopped
1/4 cup julienned radishes, soaked in ice water
Pumpernickel cocktail slices, lightly toasted and buttered

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, crab meat, radish, rye bread, Dijon mustard, poppy, paprika

Cooking the dish according to the recipe:

In a large bowl, combine the mayonnaise, dill, mustard, vinegar, and paprika. Add the crab mixture, poppy seeds, and eggs and gently stir until combined. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
Drain the radishes. Mound the egg salad on the bread and garnish with radishes and dill sprigs.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Breakfast / Party Dishes / Fast food / Sandwiches / Appetizers / Sandwiches / Fish appetizers / Bobby Flay

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