Ingredients:

  • 8 ounces cream cheese, softened
  • 1 cup lump crab meat, drained and picked over for shells
  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh lemon juice
  • Salt and pepper, to taste
  • 1 large baguette, sliced into ½-inch rounds
  • ¼ cup olive oil
  • Fresh parsley, chopped for garnish (optional)

Instructions:

  1. In a mixing bowl, combine the softened cream cheese and mayonnaise.
  2. Add in the lump crab meat, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and lemon juice.
  3. Gently mix until fully combined. Season with salt and pepper to taste.
  4. Cover the mixture and refrigerate for at least 30 minutes to let the flavors meld.
  5. Preheat the oven to 400°F (200°C).
  6. Arrange the baguette slices on a baking sheet in a single layer.
  7. Brush one side of each slice with olive oil.
  8. Bake for 5-7 minutes until golden and crisp.
  9. Remove the crab mixture from the refrigerator.
  10. Spread a generous amount of crab filling on the toasted side of each baguette slice.
  11. Return to the oven for an additional 3-5 minutes until the filling is warm and slightly bubbly.