Crab-Shrimp Cakes with Mango-Cucumber Salsa

Crab-Shrimp Cakes with Mango-Cucumber Salsa
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
12 crab cakes


  • 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

  • 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


  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°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.

Nutrition Facts (per serving)

343 Calories
25g Fat
14g Carbs
15g Protein
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.

Related Articles