• 1 11-ounce French bread baguette
• 2 tablespoons butter, melted
• 1 pound fresh lump crabmeat, drained
• 2 tablespoons dry sherry
• 1 tablespoon chopped fresh parsley
• 1½ teaspoons hot sauce
• ¾ teaspoon salt, divided
• ½ cup sour cream
• 2 tablespoons mayonnaise
• 2 teaspoons minced green onion
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• ¼ teaspoon pepper
• Garnish: green onion curls

1. Preheat oven to 350°. Cut bread diagonally into ¼-inch-thick slices (about 40 slices). Place on a baking sheet. Brush tops with butter. Bake 12 to 14 minutes or until golden brown. (Bread may be stored in an airtight container up to 3 days.)
2. Pick crabmeat, removing any bits of shell. Gently toss crab with sherry, parsley, hot sauce, and ½ teaspoon salt in a bowl; cover and chill 1 to 24 hours.
3. Meanwhile, stir together sour cream, next 5 ingredients, and remaining ¼ teaspoon salt until blended; cover and chill 1 hour to 3 days.
4. Spoon rounded ½ teaspoon sour cream mixture onto each bread slice; top each bread slice evenly with crab mixture. Garnish, if desired. Serve immediately.

Yield: Makes 8 to 12 appetizer servings