2Cut bread into 1-inch thick slices and brush both sides with melted butter. Toast in oven for 4 minutes, then rotate pan and toast for another 4 minutes. Take care that bread does not burn. Set aside.
3Drain the crab of any liquid. Combine drained crab with all other ingredients in a bowl large enough to hold everything. Gently fold to mix, taking care not to break up the crab too much. Adjust seasoning with salt and more lemon if desired. NOTE: The longer the salad sits, the more liquid it will drop. If preparing ahead of time, be sure to lift your crab salad off the liquid before you serve.
4On your favorite plate, top toasted crusty ciabatta with crab salad, and enjoy!