Crab Salad with Orange and Oregano on Grilled Sourdough

Name: Crab Salad with Orange and Oregano on Grilled Sourdough
Ingredients: 1 lemon, juiced; 1 tablespoon red wine vinegar, a splash; 2 tablespoons fresh oregano, stripped from a few sprigs, chopped; 2 to 3 tablespoons chopped flat-leaf parsley, a handful of leaves; 1/3 cup extra-virgin olive oil, plus more for grilling bread; Salt and pepper; 2 (6-ounce) tubs fresh lump crab meat, available at fish counter in larger markets; 1 navel orange; 1/2 medium red onion, chopped; 4 slices, 1/2-inch thick, country sourdough bread