This week has been very difficult for me. On Thursday, I was rushed to the hospital for severe abdonimal pains. It took 8 hours, 4 different medications and 5 different tests just for me to be able to eat my very first meal of the day at 7:30 pm. But thank God all of the tests came back normal and I was released.
I'll admit it took me awhile to get my appetite back, but I'm glad it's back. And when it came back, I thought to try this recipe!
Soft, flaky and oh so cheesy! These crab cakes are the perfect appetizer to entertain with or indulge in by yourself!
(I'm going to include the original recipe with the mango-cucumber salsa you can make to top it with. I didn't do it because mango is out of season here and I can't stand the taste of cucumbers.
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 6 ounce can lump crabmeat, drained, flaked, and cartiliage removed (or imitation crab meat)
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.
(Crab-Shrimp Cakes with Mango-Cucumber Salsa)
343 kcal cal.,
25 g fat
(15 g sat. fat,
1 g polyunsaturated fat,
5 g monounsatured fat),
140 mg chol.,
847 mg sodium,
14 g carb.,
1 g fiber,
7 g sugar,
15 g pro.
Percent Daily Values are based on a 2,000 calorie diet