Crab and Celery Mayonnaise on Crostini Recipe

Ingredients

• 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