Name: Crab and celery mayonnaise on crostini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 - 8
Ingredients: 1 celery heart, shaved on a mandolin, leaves reserved to serve; 2 tbsp extra-virgin olive oil; 2 tsp white wine vinegar; Large pinch of caster sugar; 260 gm cooked spanner crab meat, drained; 120 gm mayonnaise; 2 tbsp basil cress, plus extra to serve; 2 tbsp coarsely chopped chervil; To taste: Tabasco; 1 golden shallot, shaved lengthways into thin strips on a mandolin; Crostini; 16 thin slices sourdough ciabatta; For brushing: extra-virgin olive oil; 2 garlic cloves, halved

Crab and celery mayonnaise on crostini

Australian Gourmet Traveller recipe for crab and celery mayonnaise on crostini.

Serves 6 - 8

Prep

15M

Cook

10M

Total

25M

Crostini are ideal for fast entertaining: thin slices of bread quickly turned into serving vehicles for tasty toppings – anything from raw fish to smashed broad beans and pecorino.

Ingredients

1 celery heart, shaved on a mandolin, leaves reserved to serve

2 tbsp extra-virgin olive oil

2 tsp white wine vinegar

Large pinch of caster sugar

260 gm cooked spanner crab meat, drained

120 gm mayonnaise

2 tbsp basil cress, plus extra to serve

2 tbsp coarsely chopped chervil

To taste: Tabasco

1 golden shallot, shaved lengthways into thin strips on a mandolin

Crostini

16 thin slices sourdough ciabatta

For brushing: extra-virgin olive oil

2 garlic cloves, halved

Method

Main

1.For crostini, preheat oven to 200C, brush ciabatta slices with oil and bake, turning once, until just golden (5-8 minutes). Rub with cut garlic and set aside.

2.For crab and celery mayonnaise, combine celery, oil, vinegar, sugar and a large pinch of salt in a bowl and set aside. Just before serving, toss in the crab, mayonnaise and herbs and season to taste with salt, pepper and Tabasco.

3.Spoon crab mixture onto crostini, and serve scattered with extra basil cress and golden shallot.