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Crab Cake Crostini with Corn and Bacon Salsa

(6)
  2 reviews
  • 40 min prep time
  • 1 hr 10 min total time
  • 13 ingredients
  • 24 servings
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Serve up a clever crostini that bakes a crab filling rolled up inside the bread. A sassy salsa tops it all.

Bake-Off® Contest 45, 2012
Kelly McWherter
Houston, Texas

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 Pillsbury™ refrigerated crusty French loaf
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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
0%
Cholesterol
30mg
10%
Sodium
250mg
10%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
1g
1%
Protein
5g
5%
% 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.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
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