Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Slice the baguette on a bias into 1/2-inch thick slices and arrange on the sheet.

In a small bowl, mix the melted butter, minced garlic, and 1 tablespoon of chopped parsley. Brush half of this mixture over the baguette slices.

Bake the bread slices for 5-7 minutes until lightly golden and crispy. Remove from oven.

In a medium bowl, blend the softened cream cheese, mayonnaise, Parmesan, lemon juice, Old Bay, and black pepper until smooth.

Gently fold the drained lump crab meat into the cream cheese mixture, being careful not to break up the crab chunks too much.

Spoon a generous amount of the crab mixture evenly onto each toasted baguette slice.

Bake for an additional 8-10 minutes until the topping is hot and bubbly.

Remove from oven and immediately brush the tops with the remaining garlic butter for a glossy finish. Garnish with the rest of the parsley and serve hot.