Drain the canned crab.

Cut the bread into 12 slices about 1.5 centimetres or half an inch thick.

Brush the top of each piece of bread with the olive oil and place on a baking tray.

Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and bake the crostini for about 10 - 15 minutes until golden.

Remove from the oven and leave to cool completely on a wire rack.

Peel the spring onions and reserve 2 for the garnish. Finely chop the onions and slice the garnish onions on the diagonal.

Retain 2 slices of cucumber for the garnish, cut into segments and finely chop the rest.

Chop the parsley and reserve a few leaves for garnish.

Place the crab in a mixing bowl with the lemon juice, mayonnaise and chopped parsley, cucumber and spring onions.

Mix with a fork to combine.

When you are ready to serve the crab canapés top the crostini with a spoonful of the crab mayonnaise.

Sprinkle the crab mayonnaise with the paprika and top with the remaining parsley, cucumber and spring onion.