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Crab Cake Crostini with Corn and Bacon Salsa

Pilsbury Bake-Off Contest 45, 2012

Courtesy: Kelly McWherter of Houston, TX


Quick and easy

Quick and easy

Quick and easy

Prep Time:

40 minutes

Cook Time:

1 hr. 10 minutes


24 crostini


12  oz.  fresh cooked lump crabmeat (1 1/3 c.) or 2 cans (6.5 oz. each) special white lump crabmeat, drained

1/3  c.  Progresso® Italian style panko bread crumbs

1/2  c.  mayonnaise or salad dressing


2  tsp.  lemon juice

1/4  tsp.  McCormick® Garlic Salt

1  can  Pillsbury® refrigerated crusty Country Italian Bread

2  Tbsp.  LAND O LAKES® Butter, melted

1  c.  fresh or frozen corn, cooked, drained

1  medium  tomato, seeded, diced

2  green onions, chopped (2 Tbsp.)

8  slices  bacon, crispy cooked, crumbled

2  Tbsp.  chopped fresh cilantro


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

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.

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.

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.

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.
Nutritional Information
No Nutritional Information Available
Pilsbury Bake-Off Contest 45, 2012

Overall Rating