Directions

1. Spread mayonnaise on each side of bread and season with salt.

2. Place slices in enamel baking pan. Place on cooking rack in position 3. Bake at 425°F until slightly charred and crisp, about 3 min.

3. Remove and transfer to serving platter.
4. In a bowl, stir crab, capers, olive oil, chile flakes, lemon zest and juice, salt, and pepper. Spoon crab salad over toast and serve.