Brunch Crab Salad

This is riff on a Bobby Flay brunch dish, but some of his flavors just aren’t to my taste. So I changed things. This dish is perfect for a brunch or a tea; it combines some familiar item in a different package. I hope you like it.

4 ounces crab claw meat
2 hard boiled eggs
2 ounces pickle relish
1 radish, thinly cut as matchsticks
1 cucumber, thinly sliced

4 ounces mayonnaise
1 tablespoon Dijon mustard
1 teaspoon chopped dill
1 loaf small party rye bread cut in 1/4 inch slices

Hard boil eggs using your favorite method.

Using a mandolin, cut radish and cucumber thin

Make sure there are no shells in the crab.

Chop eggs small.

Combine crab and eggs in a large bowl.

Add mayonnaise, dill, and Dijon and mix gently.

Add relish and mix.

Toast bread slices in the oven on broil on a sheet pan for 3 minutes on each side.

Add a thin layer of crab mixture on each piece of bread.

Top with cucumber and radish.

Serve.

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