Crab And Avocado Crostini

• 1 loaf , ficelle or 1 loaf think French baguette
• 3 tablespoons olive oil, plus 1/4 cup
• 1 meyer lemon, juiced
• salt & freshly ground black pepper
• 1 yellow pepper, diced
• 1 avocado, diced
• 1 shallot, finely diced
• 8 ounces lump crabmeat

1. Preheat oven to 400. Slice the bread into 1/2-inch thick slices. Lightly brush with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
2. Meanwhile, in a large bowl whisk together the lemon juice, 1/2 cup of olive oil, and salt and pepper, to taste.
3. Add the yellow pepper, avocado, shalllot and crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. top the bread slices with about a tablespoon of the crab mixture and serve.

ficelle, olive oil, lemon, salt, yellow pepper, avocado, shallot, lump crabmeat

Taken from www.food.com/recipe/crab-and-avocado-crostini-390065 (may not work)