Crab Cake Crostini with Corn and Bacon Salsa

Serve up a clever crostini that bakes a crab filling rolled up inside the bread. A sassy salsa tops it all.

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Servings 24

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( 6 ) Ratings

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Bake-Off® Contest 45, 2012

Kelly McWherter

Houston, Texas

ingredients 13
Prep Time 40 min
Total Time 1 hr 10 min

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: LAND O LAKES® Egg

2: teaspoons lemon juice

1/4: teaspoon McCormick® Garlic Salt

1: can Pillsbury® refrigerated crusty French loaf

2: tablespoons LAND O LAKES® 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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Directions

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