Crab and celery mayonnaise on crostini

AT A GLANCE

  • Serves 6 - 8 people

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.

  • 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
01   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.
02   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.
03   Spoon crab mixture onto crostini, and serve scattered with extra basil cress and golden shallot.

Topics:

DRINK SUGGESTION, SUMMER, BREAD, FAST, SEAFOOD, CELERY HEART, APPETISER, MODERN AUSTRALIAN, CRAB

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

ANSON SMART

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

CRISP DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Feb 2015

Feb 2015

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