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In a food processor or blender, combine avocado, mayonnaise, green onions, cream, horseradish, salt and white pepper. Cover and process or blend until smooth. Transfer avocado mixture to a large bowl. Gently fold in crabmeat. Cover and chill for 1 to 8 hours.
In a small bowl, combine cocktail sauce, lime juice, and Worcestershire. Spoon crab mixture onto toasted baguette slices. Drizzle each with some of the cocktail sauce mixture.