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Crab and celery mayonnaise on crostini


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.

You'll need

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

  • 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.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Crisp dry riesling.

Featured in

Feb 2015

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