1. Preheat oven to 190°C (375°F)

2. Slice the baguette into 1.3 cm (1/2-inch) thick rounds and arrange on a baking sheet

3. Lightly brush or drizzle both sides of each slice with olive oil and sprinkle with flaked sea salt

4. Bake for 5 to 7 minutes, until golden and crisp, then flip halfway through for even toasting

5. Let cool slightly on a wire rack

6. While the bread bakes, gently pick through the crab meat to remove any cartilage, then transfer to a mixing bowl

7. Add chopped dill, 2 g salt, and black pepper to the crab, then drizzle with 15 ml (1 tbsp) olive oil and toss lightly to combine

8. Once crostini are ready, top each with a small spoonful of the crab mixture

9. Place 1 or 2 spinach leaves on top of each crostini

10. Drizzle very lightly with remaining olive oil if desired

11. Garnish with a sprig of fresh dill

12. Serve immediately at room temperature