Method:
1 Pre heat the oven to 200°C fan forced.
2 Drizzle bread with olive oil and place on a baking tray, cook in the oven for 2-3 minutes or until toasted.
3 Blend onion, garlic, tomatoes, qukes and vinegar in a blender until smooth, season with salt and pepper.
4 Combine crab, mayonnaise, garlic and mustards in a small bowl and season with salt and pepper.
5 Pour the gazpacho into bowls, spoon quenelles of the crab on top to serve with the toasted bread and lemon wedges to the side.