Preheat oven to 375. Add 1 tbsp of olive oil to a small bowl. Slice baguette into rounds about 3/4 inch thick. Brush each round with olive oil and lay on a baking sheet. Bake for 6-8 min, or until baguette rounds are toasty and golden in color. Set aside. In a large bowl, combine1 lb crabmeat, 1 c grape tomatoes chopped, 4 slices fried and crumbled bacon, 1 avocado pitted and chopped, 2 tbsp fresh tarragon, 2 tbsp fresh parsley, 1/2 tsp each salt and pepper. Stir with a large spoon until the mixture is combined. Add in lemon juice and 1 tbsp olive oil, and continue to mix. The mixture will be somewhat “loose,” but as it sits the avocado will break down a bit and cause a more creamy texture. Serve in a large bowl with multiple spoons and a plate of the baguette rounds.