Crab-Shrimp Cakes w/Mango-Cucumber Salsa

By mrshermes2002

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

Details

Adapted from bhg.com

Preparation

Step 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.

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.