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Nutrition Facts
Serving Size 50 g
(Approx. 24 Servings)
Amount Per Serving
Calories 100 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 180 mg 8%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 4 g
Vitamin A 2% Iron 4%
Vitamin C 2% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crab Cake Crostini with Corn and Bacon Salsa

Prep Time
40 minutes
Cook Time
1 h 10 m
Total Time
1 h 50 m
24  People


Recipe makes 24 Servings

12 Oz jumbo lump crab meat, drained
1/3 cup(s) Progresso Italian Style Bread Crumbs
1/2 cup(s) H-E-B Real Mayonnaise
1 H-E-B Large Grade AA Eggs
2 Tsp lemon, juiced
1/4 Tsp McCormick Garlic Salt
1 container Pillsbury Country Italian Bread
2 Tbsp Land O Lakes Salted Butter, melted
1 cup(s) H-E-B Sweet Corn, frozen
1 medium tomato, seeded, diced
2 Tbsp green onions, chopped
8 H-E-B Fully Cooked Bacon, crumbled
2 Tbsp fresh cilantro, chopped
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Heat oven to 350°F.
Spray a large cookie sheet with non-stick cooking spray.
In medium bowl, combine crabmeat, bread crumbs, 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, and pinch seam to seal; place, seam side down, on cookie sheet.
Bake 25-30 minutes or until golden brown; cool 10 minutes, then transfer from cookie sheet to cutting board.
Using serrated knife, cut loaf into 24 slices about 1/2 inch thick.
Brush slices with 1 tablespoon of the butter, and place on ungreased cookie sheet; broil 4-6 inches from heat 1-2 minutes; repeat for otherside, and broil until crisp and golden brown.
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.



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