Crab Cake Crostini with Corn and Bacon Salsa Recipe

Name: Crab Cake Crostini with Corn and Bacon Salsa Recipe
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 (11 oz) refrigerated Pillsbury™ Original French Bread; 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

www.pillsbury.com

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

View full recipe on www.pillsbury.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.pillsbury.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Mixing bowl
Skillet
Cutting board
Chef's knife
Bread knife
Measuring cup
Measuring spoon
Spoon
Spatula
Paper towel
Plate

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 (11 oz) refrigerated Pillsbury™ Original French Bread
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