This recipe has been kindly supplied by Matt Golinski of The Rolling Dolmade. It is a superb way of utilising fresh crab meat and makes for a delicious summer lunch. Spanner Crabs Noosa is a local supplier of fresh and live Spanner Crabs and Crystal Waters Bakery make some fabulous Sourdoughs that can be used for this recipe.

Ingredients...

1 loaf crusty Sourdough, cut into six 2.5cm slices
250g fresh picked Spanner crab meat
200g potatoes, peeled and diced (preferable Sebago or Desiree)
1 clove garlic – crushed
100ml extra virgin olive oil
Salt & pepper
1tbs chopped flat parsley
1 punnet cherry tomatoes
1 punnet yellow tear drop tomatoes
4 small vine ripened tomatoes
1 small red onion – cut into fine rings
½ cup picked & torn basil leaves
¼ cup red wine vinegar
¼ cup extra virgin olive oil  

Method... 

Boil the potatoes in salted water until soft, drain well and pass through a mouli or ricer, or mash until smooth. Cool.

Add crab, garlic, parsley, salt and pepper and work with fork into a rough paste.
Slowly drizzle in the oil, working gently to emulsify without loosing the texture of the crab. Check seasoning and refrigerate.

Halve cherry tomatoes & cut vine ripened tomatoes into wedges. Mix with onion rings & basil and set aside. Brush sourdough with oils and grill until crispy on both sides. Rub each piece with a cut garlic clove. Spread each bruschetta with a generous amount of brandade and put each on a plate. Dress the tomato salad with oil and vinegar, season and arrange on top of brandade. Drizzle with extra oil and serve immediately.

Serves 6