1celery heart, shaved on a mandolin, leaves reserved to serve
2 tbspextra-virgin olive oil
2 tspwhite wine vinegar
Largepinch of caster sugar
260 gmcooked spanner crab meat, drained
2 tbspbasil cress, plus extra to serve
2 tbspcoarsely chopped chervil
1golden shallot, shaved lengthways into thin strips on a mandolin
16thin slices sourdough ciabatta
For brushing:extra-virgin olive oil
2garlic cloves, halved
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.
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.
Spoon crab mixture onto crostini, and serve scattered with extra basil cress and golden shallot.