Creamy Crab Cocktail Salad On Garlic-Rubbed Crostini

• 40 (1/2-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
• 2 garlic cloves, halved
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 1 pound lump crabmeat, drained and shell pieces removed
• 1 tablespoon chopped fresh parsley
• 5 tablespoons low-fat mayonnaise
• 3 tablespoons reduced-fat sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce (such as Tabasco)

1. Preheat oven to 400u0b0.
2. Place bread slices on a large baking sheet. Bake at 400u0b0 for 10 minutes or until crisp. Cool slightly. Lightly rub 1 side of each bread slice with cut sides of garlic. Discard garlic.
3. Combine onion, celery, bell pepper, and crab in a bowl. Combine parsley and remaining ingredients. Spoon over crab mixture, and toss gently. Top each bread slice with 1 tablespoon of crab mixture.

bread, garlic, red onion, celery, red bell pepper, lump crabmeat, parsley, lowfat mayonnaise, sour cream, lemon juice, mustard, worcestershire sauce, salt, hot pepper

Taken from www.myrecipes.com/recipe/creamy-crab-cocktail-salad-on-garlic-rubbed-crostini (may not work)