Recipes and Cooking Crab-Shrimp Cakes with Mango-Cucumber Salsa 3.8 (10) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Chill Time: 2 hrs Bake Time: 30 mins Stand Time: 5 mins Total Time: 3 hrs 10 mins Servings: 6 Yield: 12 crab cakes Jump to Nutrition Facts Ingredients 1 cup finely chopped fresh or refrigerated mango ¾ cup finely chopped cucumber ¼ cup salsa verde 1 8 ounce package reduced-fat cream cheese (Neufchâtel), softened 1 cup finely shredded Asiago cheese (4 ounces) 1 egg 2 tablespoon snipped fresh chives ½ teaspoon lemon-pepper seasoning ¼ teaspoon salt ⅛ teaspoon cayenne pepper 1 6 ounce can lump crabmeat, drained, flaked, and cartiliage removed 1 4 ounce package frozen peeled and deveined cooked tiny shrimp, thawed Nonstick cooking spray 1 cup panko bread crumbs ¼ cup butter, melted Directions 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. Rate it Print Nutrition Facts (per serving) 343 Calories 25g Fat 14g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 343 % Daily Value * Total Fat 25g 32% Saturated Fat 15g 75% Cholesterol 140mg 47% Sodium 847mg 37% Total Carbohydrate 14g 5% Total Sugars 7g Protein 15g Vitamin C 12.6mg 63% Calcium 225mg 17% Iron 0.6mg 3% Potassium 166mg 4% Folate, total 24.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.