Pumpernickel sandwiches with crab and poppy seed egg salad

Ingredients:

• 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

Preparation:

1. 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.
2. Drain the radishes. Mound the egg salad on the bread and garnish with radishes and dill sprigs.