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Crab and celery mayonnaise on crostini

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

By Emma Knowles & Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking
  • Serves 6 - 8
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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.


  • 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
  • 16 thin slices sourdough ciabatta
  • For brushing: extra-virgin olive oil
  • 2 garlic cloves, halved


  • 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.


Drink Suggestion: Crisp dry riesling. Drink suggestion by Max Allen