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Crostini with Lump Crab Salad and Extra Virgin Olive Oil

['1 pound fresh lump crabmeat', '1/2 cup extra virgin olive oil, plus more for drizzling', '1 roasted red bell pepper, seeded and diced', '1 tablespoon minced fresh chives', '1 tablespoon torn fresh basil', 'Juice and grated zest of 1 lemon', 'Kosher salt and cracked black pepper', '"8 to 12 slices Ricks Basic Crostini"']

1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
2. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

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