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Ingredients

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.

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  • 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; 25 g total fat; 140 mg cholesterol; 847 mg sodium. 14 g carbohydrates; 15 g protein;

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