Serves 4 2 tbsp flat - leaf parsley, finely chopped 1 red chilli, finely chopped 1 lemon, finely grated zest and juice 200g fresh white
crab meat, picked over carefully to remove any
remaining bits of shell 1 small celeriac, peeled and shredded or coarsely grated (600g prepared weight) 3 tbsp crème fraîche 2 tbsp extra virgin olive oil, plus extra to serve 2 large, thick slices sourdough, halved 1 garlic clove, halved