Make both the crostini and the salad in advance. Keep in airtight containers (the crab in the fridge) and prep when friends start getting peckish. Or serve it as a dip for even less hassle.

Preheat oven to 350˚F. Slice baguette to yield 16 pieces. Arrange on parchment-lined baking sheet. Drizzle with olive oil and garlic and bake 15–20 minutes, until crisped.

Meanwhile, mix the mayo, cream cheese, Old Bay, parsley, lemon juice, and zest in a bowl. Season with salt and pepper to taste.

Break up the crab meat and fold into the mixture. Mound crab salad evenly atop each slice of bread, sprinkle with Maldon salt; serve.