• 9 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For salsa, in a medium bowl combine mango, cucumber, and salsa verde. Cover and chill for up to 24 hours. Remove from refrigerator about 30 minutes before serving.

  • In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the Asiago cheese, the egg, chives, lemon-pepper seasoning, salt, and cayenne pepper. Beat on medium speed until smooth. Fold in crabmeat and shrimp. Cover and chill for at least 2 hours.

  • Preheat oven to 350°F. Generously coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a small bowl combine the remaining 1/2 cup Asiago cheese, panko, and melted butter; toss to coat.

  • Place 1 tablespoon of the panko mixture in the bottom of each prepared muffin cup. Divide crab mixture among muffin cups, pressing gently to flatten. Top each crab cake with 1 tablespoon of the remaining panko mixture, pressing lightly to adhere.

  • Bake for 30 to 35 minutes or until tops are golden. Let stand in muffin cups for 5 minutes before serving. Remove crab cakes from muffin cups. Serve with salsa.

Nutrition Facts

343 calories; 25 g total fat; 15 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 140 mg cholesterol; 847 mg sodium. 166 mg potassium; 14 g carbohydrates; 1 g fiber; 7 g sugar; 15 g protein; 0 g trans fatty acid; 1192 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 225 mg calcium; 1 mg iron;


9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4.0 stars
Tasty....... using different salsa recipe. Trying to prepare ahead of party and freezing. Not sure how this will work.