Preparation

• In a medium bowl, gently toss the crab with 1/2 tsp. of the lemon zest and 1-1/2 Tbs. of the lemon juice. Season lightly with salt and pepper. Set aside.
• In a small bowl, mash the avocado with another 1-1/2 Tbs. lemon juice and the chile; season well with salt and pepper.
• In another small bowl, combine the mayonnaise, tomato paste, the remaining 1-1/2 tsp. lemon juice and 1 tsp. zest, the hot sauce, and Worcestershire. Season to taste with salt and pepper.
• Position an oven rack 6 inches from the broiler and heat the broiler on medium. Toast the baguette slices on a rimmed baking sheet, flipping once, until lightly charred. Rub each toast with the cut side of the garlic clove.
• To serve, spread some mayonnaise on each toast. Top with the avocado mash and the crab. Sprinkle with the dill and more chile, if desired, and serve.