Crab Cake Crostini with Corn and Bacon Salsa

Name: Crab Cake Crostini with Corn and Bacon Salsa
Prep time: 40 min
Total time: 1 h 10 min
Yield: 24
Ingredients: 12 oz fresh cooked lump crabmeat (1 1/3 cups) or 2 cans (6.5 oz each) special white lump crabmeat, drained; 1/3 cup Progresso™ Italian style panko bread crumbs; 1/2 cup mayonnaise or salad dressing; 1 egg; 2 teaspoons lemon juice; 1/4 teaspoon garlic salt; 1 can (11 oz) refrigerated Pillsbury™ Original French Bread; 2 tablespoons butter, melted; 1 cup fresh or frozen corn, cooked, drained; 1 medium tomato, seeded, diced; 2 green onions, chopped (2 tablespoons); 8 slices bacon, crisply cooked, crumbled; 2 tablespoons chopped fresh cilantro

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By Pillsbury Kitchens

Updated Nov 5, 2018

Bake-Off® Contest 45, 2012

Kelly McWherter
Houston, Texas

Crab Cake Crostini with Corn and Bacon Salsa

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Prep Time 40 min
Total 1 hr 10 min
Ingredients 13
Servings 24

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Ingredients

12 oz fresh cooked lump crabmeat (1 1/3 cups) or 2 cans (6.5 oz each) special white lump crabmeat, drained
1/3 cup Progresso™ Italian style panko bread crumbs
1/2 cup mayonnaise or salad dressing
1 egg
2 teaspoons lemon juice
1/4 teaspoon garlic salt
1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2 tablespoons butter, melted
1 cup fresh or frozen corn, cooked, drained
1 medium tomato, seeded, diced
2 green onions, chopped (2 tablespoons)
8 slices bacon, crisply cooked, crumbled
2 tablespoons chopped fresh cilantro

Make With

Pillsbury Bread

Instructions

Step
1

Heat oven to 350°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray.
Step
2

In medium bowl, combine crabmeat, bread crumbs, 1/3 cup of the mayonnaise, egg, lemon juice and 1/8 teaspoon of the garlic salt; mix well. Carefully unroll loaf of dough; spread crab mixture to within 1/2 inch of long edges. Starting with 1 long side, roll up tightly; pinch seam to seal. Place, seam side down, on cookie sheet.
Step
3

Bake 25 to 30 minutes or until golden brown. Cool 10 minutes; transfer from cookie sheet to cutting board. Using serrated knife, cut loaf into 24 slices about 1/2 inch thick.
Step
4

Set oven control to broil. Brush slices with 1 tablespoon of the butter. Place on ungreased cookie sheet. Broil 4 to 6 inches from heat 1 to 2 minutes. Turn; brush with remaining 1 tablespoon butter; broil 1 to 2 minutes or until crisp and golden brown. Cool 5 minutes.
Step
5

Meanwhile, in small bowl, combine remaining mayonnaise, corn, tomato, green onions, bacon, cilantro and remaining 1/8 teaspoon garlic salt. Spoon about 1 tablespoon mayonnaise mixture onto each slice.

Nutrition

120 Calories

7g Total Fat

5g Protein

9g Total Carbohydrate

1g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 120

Calories from Fat: 60

Total Fat: 7g; 10%

Saturated Fat: 1 1/2g; 9%

Trans Fat: 0g

Cholesterol: 30mg; 10%

Sodium: 250mg; 10%

Potassium: 100mg; 3%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 0g; 0%

Sugars: 1g

Protein: 5g

% Daily Value*:

Vitamin A: 2%; 2%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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