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Thaw shrimp, if frozen. Preheat broiler. Rinse shrimp; pat dry with paper towels. Coarsely chop shrimp; set aside. In a medium bowl, combine 1 tablespoon oil, lemon juice, chives, basil, mint and garlic. Add shrimp, crabmeat, tomatoes and onion; toss gently to coat.
Cut bread into 48 thin slices. Arrange bread slices on a large baking sheet. Brush one side of slices with the remaining 2 tablespoons oil; sprinkle lightly with pepper. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until toasted, turning once.
Using a slotted spoon, spoon seafood mixture onto oiled sides of toasted bread. If desired, garnish with mint sprigs. Serve immediately.