Crab-Shrimp Cakes with Mango-Cucumber Salsa | Midwest Living
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Crab-Shrimp Cakes with Mango-Cucumber Salsa

Crab-Shrimp Cakes with Mango-Cucumber Salsa

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  • Makes: 6 servings
  • Yield: 12 crab cakes
  • Prep 35 mins
  • Chill 2 hrs
  • Bake 30 mins
  • Stand 5 mins

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Ingredients

  • 1 cup finely chopped fresh or refrigerated mango
  • 3/4 cup finely chopped cucumber
  • 1/4 cup salsa verde
  • 1 8 - ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1 cup finely shredded Asiago cheese (4 ounces)
  • 1 egg
  • 2 tablespoons snipped fresh chives
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1/8 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
  • 1/4 cup butter, melted

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.

Nutrition Facts

(Crab-Shrimp Cakes with Mango-Cucumber Salsa)

Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 847, sugar (g) 7, Potassium (mg) 166, pro. (g) 15, calcium (mg) 225, cal. (kcal) 343, vit. A (IU) 1192, iron (mg) 1, Fat, total (g) 25, vit. C (mg) 13, chol. (mg) 140, Thiamin (mg) 0, sat. fat (g) 15, Riboflavin (mg) 0, carb. (g) 14, Niacin (mg) 0, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 24, Trans fatty acid (g) 0

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