Ingredient Checklist


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.

  • 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; total fat 25g; saturated fat 15g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 140mg; sodium 847mg; potassium 166mg; carbohydrates 14g; fiber 1g; sugar 7g; protein 15g; trans fatty acidg; vitamin a 1192IU; vitamin c 13mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 225mg; iron 1mg.