Crab-Shrimp Cakes with Mango-Cucumber Salsa

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  • Makes: 6 servings
  • Serving Size: 2 crab cakes
  • Makes: 12 crab cakes
  • Prep: 35 mins
  • Chill: 2 hrs
  • Bake: 30 mins 350°F

Crab-Shrimp Cakes with Mango-Cucumber Salsa

Directions

  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees 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.
  4. 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.
  5. 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.
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Nutrition Facts (Crab-Shrimp Cakes with Mango-Cucumber Salsa)

  • Per serving:
  • 343 kcal ,
  • 25 g fat
  • (15 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 140 mg chol. ,
  • 847 mg sodium ,
  • 14 g carb. ,
  • 1 g fiber ,
  • 7 g sugar ,
  • 15 g pro.

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