Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 10 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary test

prep:
35 mins
chill:
2 hrs
bake:
30 mins
stand:
5 mins
total:
2 hrs 70 mins
Servings:
6
Yield:
12 crab cakes
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; fat 25g; cholesterol 140mg; saturated fat 15g; carbohydrates 14g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 15g; vitamin a 1191.9IU; vitamin c 12.6mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 24.1mcg; vitamin b12 0.2mcg; sodium 847mg; potassium 166mg; calcium 225mg; iron 0.6mg.
Advertisement