Firstly make a celeriac remoulade by peeling and shredding one large celeriac, add rock salt and a good slug of white wine vinegar and leave to soak for 30 minutes, stirring occasionally.
Drain off all excess liquid in a sieve and stir through a tablespoon of mayonnaise and wholegrain mustard.
Then mix 500g of good quality white crab meat with 4 boiled chopped eggs (7 minutes), a good sprinkling of chopped chives, the zest of half an unwaxed lemon and juice to taste.
Bind together with small amount of mayonnaise and season with rock salt
Serve piled up on small pieces of toasted sour dough with a spoonful of the celeriac remoulade.