1. Center a rack in oven and heat to 425 degrees. Brush bread all over with 2 tablespoons oil, then season lightly with salt and pepper. Transfer to oven and toast until browned around edges, 8 to 10 minutes. Meanwhile, stir together mayonnaise, ketchup, garlic, smoked paprika, and cayenne in a small bowl and set aside.
2. Combine shallot, remaining 2 tablespoons oil, the lemon juice, and 1/4 teaspoon salt in a medium bowl. Spread crab on a large paper towel-lined plate and pick through for shells, then pat dry. Add crabmeat and parsley to bowl with shallot mixture and toss gently to combine.
3. To serve, spread mayo mixture evenly over toasts, then divide crab mixture over top.
Source: Hannaford fresh Magazine, July - August 2020