Crab Cake Crostini with Corn and Bacon Salsa

(6)
  2 reviews

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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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