Preheat the oven to 400 degrees F.
Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil
. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
In a large bowl whisk
together the lemon juice
, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
Add the yellow pepper, the avocado
, shallot and the crabmeat to the lemon vinaigrette
and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab
mixture and arrange on a serving platter.