Creamy Crab Cocktail Salad On Garlic-Rubbed Crostini

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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)

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