MAKES: 6 SERVINGS
SERVING SIZE: 2 CRAB CAKES
MAKES: 12 CRAB CAKES
PREP: 35 MINS
CHILL: 2 HRS
BAKE: 30 MINS 350°F
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)
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
- 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 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.
- 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 (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.