Open Faced Egg Salad Tea Sandwiches With Crab And Poppy Seeds On Pumpernickel Recipes

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CRAB SALAD TEA SANDWICHES



Crab Salad Tea Sandwiches image

I make these sandwiches for showers, weddings, and special family events. I got the recipe from a friend many years ago while attending the wedding of their daughter. They are so delicious, you can't stop at just one. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h

Yield 4 dozen.

Number Of Ingredients 13

4 celery ribs, finely chopped
2 cups reduced-fat mayonnaise
4 green onions, chopped
1/4 cup lime juice
1/4 cup chili sauce
1/2 teaspoon seasoned salt
8 cups cooked fresh or canned crabmeat
6 hard-boiled large eggs, chopped
48 slices whole wheat bread
1/2 cup butter, softened
48 lettuce leaves
1/2 teaspoon paprika
Green onions, cut into thin strips, optional

Steps:

  • In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate., With a 3-in. round cookie cutter, cut a circle from each slice of bread. Spread each with 1/2 teaspoon butter. Top with lettuce and 2 rounded tablespoonfuls of crab salad; sprinkle with paprika. Garnish with onion strips if desired.

Nutrition Facts : Calories 119 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

OPEN-FACED EGG SALAD SANDWICHES



Open-Faced Egg Salad Sandwiches image

Make and share this Open-Faced Egg Salad Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, peeled and chopped
1 cup shredded cheddar cheese
1/4 cup chopped green onion
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1 dash salt
1 dash pepper
1/4 cup butter or 1/4 cup margarine, softened
6 English muffins, split

Steps:

  • Combine all ingredients except butter and muffins.
  • Spread butter on each muffin half; toast.
  • Spread about 2 T.
  • egg mixture on each muffin half; broil 3 minutes or until cheese melts.

OPEN-FACED EGG SALAD TEA SANDWICHES WITH CRAB AND POPPY SEEDS ON PUMPERNICKEL



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

Provided by Bobby Flay

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

OPEN-FACED EGG SALAD TEA SANDWICHES WITH CRAB AND POPPY SEEDS ON PUMPERNICKEL



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

Pumpernickel is topped with a creamy egg-crab salad.

Provided by Bobby Flay

Categories     bread,breakfast,brunch,Easy,eggs and dairy,salad,seafood,Shellfish

Time 10m

Yield 4-6 servings

Number Of Ingredients 11

½ cup mayonnaise, plus more if needed
¼ cup finely chopped fresh dill, plus fronds for garnish
2 Tbsp Dijon mustard
2 tsp white wine vinegar
1 tsp Spanish smoked paprika
6 oz jumbo lump crabmeat, picked over
1 tsp black poppy seeds
12 eggs, hard-boiled, peeled and finely chopped
Salt and freshly ground black pepper
¼ cup julienned radish, soaked in ice water
Pumpernickel bread, cocktail-size slices, lightly toasted and buttered

Steps:

  • 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.

OPEN FACED CRAB SALAD SANDWICH



Open Faced Crab Salad Sandwich image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
Lemon juice
Kosher salt and freshly ground black pepper
Dash Worcestershire sauce
Pinch crab boil seasoning (recommended: Old Bay)
1/4 teaspoon grated horseradish, optional
4 croissants
3/4 pound lump crab, picked to remove shells
2 tablespoons mayonnaise
2 tablespoons cream cheese, softened
1 teaspoon capers, chopped
Dash Worcestershire sauce
Dash hot pepper sauce
Pinch crab boil seasoning (recommended: Old Bay)
Lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • To make the sauce: Mix the mayonnaise with the ketchup and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.
  • To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
  • Meanwhile, in a large bowl, mix the crab with the mayonnaise, cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
  • Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.

POPPY SEED CRACKERS WITH EGG MOUSSE AND CAVIAR



Poppy Seed Crackers with Egg Mousse and Caviar image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1 tablespoon poppy seeds
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup plus 1 tablespoon half-and-half
About 1/4 teaspoon flaky sea salt, for topping
4 hard-boiled eggs
3 tablespoons mayonnaise
1 teaspoon fresh lemon juice
Kosher salt
1 tablespoon finely chopped fresh chives
1 ounce caviar
Fresh chives, cut into 1/2-inch pieces

Steps:

  • For the poppy seed crackers: Preheat the oven to 300 degrees F.
  • Pulse the flour, poppy seeds, onion powder and kosher salt together in a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 1/4 cup of the half-and-half and process until the dough begins to clump together.
  • Lay out a large piece of parchment paper and dust it with flour. Turn the dough out onto the parchment, form it into a flat rectangle and then roll it out to approximately 10 by 17 inches. Freeze until firm, about 10 minutes.
  • Trim the dough to straighten the edges, then cut into 2-by-1-inch rectangles. Brush the tops with the remaining tablespoon of half-and-half and sprinkle with the flaky sea salt. Transfer the crackers on the parchment to a baking sheet and bake until crisp and light golden brown, about 30 minutes. Cool on a rack. (The crackers can be made up to 1 day ahead and stored in an airtight container at room temperature.)
  • For the egg mousse: Pulse the eggs, mayonnaise, lemon juice and some kosher salt in a food processor until very smooth. Add the chives and pulse to combine. Transfer to a pastry bag fitted with a medium tip and refrigerate until ready to use.
  • To assemble: Pipe the mousse onto the crackers. Top with a small dollop of caviar and some chives. Serve immediately.

OPEN-FACE EGG SALAD SANDWICHES



Open-Face Egg Salad Sandwiches image

Check out these tasty open faced egg salad sandwiches made using Bisquick® mix - a scrumptious breakfast or lunch.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 13

1 cup Original Bisquick™ mix
1/2 cup milk
1 egg, slightly beaten
1 tablespoon ground mustard
1/2 teaspoon celery seed
8 hard-cooked eggs, peeled, chopped
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded lettuce

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.
  • Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.
  • Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.

Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 485 mg, Fat 3, Fiber 1 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g

OPEN-FACED EGG SANDWICHES WITH CELERY-AND-RADISH SALAD



Open-Faced Egg Sandwiches with Celery-and-Radish Salad image

Make your vinaigrette and hard-cook your eggs in the morning for this Open-Faced Egg Sandwiches with Celery-and-Radish Salad. When you're ready for dinner, just toss the salad and assemble the sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 11

2 teaspoons Dijon mustard
1 tablespoon white-wine vinegar
3 tablespoons extra-virgin olive oil, plus more for serving
6 celery stalks, thinly sliced
1 bunch radishes, thinly sliced
Coarse salt and ground pepper
1/2 cup Spring Herb Pesto
4 thick slices country-style bread, toasted
1/4 pound thinly sliced prosciutto (optional)
4 hard-cooked large eggs, peeled and thinly sliced
1 ounce Parmesan, shaved (1/4 cup)

Steps:

  • In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
  • Spread pesto on bread and top with prosciutto, if using, egg, and Parmesan. Drizzle with oil, sprinkle with pepper, and serve with salad.

Nutrition Facts : Calories 495 g, Fat 36 g, Fiber 5 g, Protein 16 g, SaturatedFat 7 g

OPEN-FACED CRAB SALAD SANDWICHES



Open-Faced Crab Salad Sandwiches image

Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. -Lanie Kappe of Santa Ana, California

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise

Steps:

  • In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. , Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

OPEN-FACED EGG SALAD SANDWICHES



Open-Faced Egg Salad Sandwiches image

These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
8 hard-cooked eggs, peeled and roughly chopped
1 celery stalk, minced
1/4 small red onion, minced
Coarse salt and ground pepper
8 slices Italian bread, toasted
Green leaf lettuce, for serving

Steps:

  • In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.

AVOCADO & EGG SALAD OPEN FACED SANDWICH



Avocado & Egg Salad Open Faced Sandwich image

When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Since I didn't like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner tonight, and was thrilled with the result.

Provided by karen

Categories     Lunch/Snacks

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 6

2 eggs, hard boiled
2 tablespoons mayonnaise
1 dash salt
1 hamburger bun, sliced in half (or English muffin)
1/3 avocado
3 tablespoons mozzarella cheese, shredded

Steps:

  • To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
  • Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
  • Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
  • Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
  • Add dash of salt to eggs and mix.
  • At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
  • To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
  • Slice the avocado into small slices and place on top of egg salad.
  • Cover with cheese.
  • Place open faced sandwiches on a pie plate or small low sided pan.
  • Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
  • NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.

OPEN-FACE EGG SALAD SANDWICHES



Open-Face Egg Salad Sandwiches image

Categories     Sandwich     Egg     Onion     Quick & Easy     Lunch     Summer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

4 large eggs, hard-boiled, peeled
1/4 cup chopped red onion
5 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme
§ cup alfalfa sprouts or radish sprouts
2 large slices multi-grain bread, toasted

Steps:

  • Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.

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