Crab Toast

• Loaf of Ciabatta or Baguette bread
• 1/2 cup melted butter
• 4 egg yolks
• 2 tsp lemon juice
• 2 8oz packages of cream cheese
• 12 oz to 1 lb lumb crab meat
• 1/2 cup jarred roated red peppers (or finely chopped red bell pepper)
• 1/2 cup sliced green onions
• 1  tsp CWG Seafood blend
• 1/2 tsp CWG Creole blend

Preheat oven to 400 degrees. Line a baking sheet with foil; set aside. Using a serrated knife, cut lengthwise and into five (or more) ½-inch-thick slices. Brush 1 side of each slice with butter. In a bowl, mash cream cheese, egg yolks and lemon juice with a fork until smooth. Stir in crab, bell pepper and green onions then seasoning Spread enough crab mixture on buttered bread to form a ¼ to 1/2-inch-thick layer. Place on prepared baking sheet. Bake for 20 minutes or until puffed and golden. Let stand for 5 minutes. To serve, cut each slice into wedges. Reseason if necessary