Shrimp and Crab Crostini

2 Baguettes, freshly baked, sliced 1/4 inch thick
Extra Virgin Olive Oil
8 oz. seafood (crab or shrimp or a combination of both, chopped coarsely)
1 large red bell pepper, small dice
3 tablespoons mayonnaise
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon freshly squeezed lime juice
1 tablespoon Dijon mustard
2 teaspoons Parmigiano-Reggiano, grated
4 to 5 drops Tabasco Sauce (I used more)
Kosher salt

Toast the baguette slices:
Lightly brush each side with oil place in dry skillet over med-hi heat. Cook on each side until golden brown, 1 to 2 minutes. Remove from heat, place on paper towels. The bread can be toasted ahead of time and stored in an airtight container at room temperature and used anytime.

In bowl, combine 8 oz. seafood, red bell pepper, mayonnaise, parsley, chives, limejuice, Dijon mustard, Parmesan and Tabasco, blend well. Add Kosher salt to taste.

Spread mixture on each slice of toasted baguette. Lay a shrimp that you have cut in two lengthwise on each baguette, add a small parsley leaf and serve.