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.