For the ceviche:
1 1/2 pounds lump crabmeat, picked through for shells
1 (8-ounce) can tomato sauce
1/3 cup fresh lime juice
2 cups diced Roma tomatoes
1/2 cup diced cucumber
1/2 cup diced jicama
1/3 cup diced white onion
1/4 cup freshly chopped cilantro leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, or more, to taste
Salt and freshly ground black pepper
For the bruschetta:
Cooking spray
Olive oil
1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals
2 peeled garlic cloves
For the ceviche:
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