The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Crisp dry riesling.

Featured in

Feb 2015

You might also like...

Oysters with wasabi nori and lime dressing


Caponata tartlets

Lardo, truffle honey and walnuts


White bean and olive crostini with salami and Pecorino Sardo

Devilled eggs with celery and coriander salt


Yoghurt baked in vine leaves with dill and parsley

Yellow split pea dip


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.