Crab-Shrimp Cakes With Mango-Cucumber Salsa Recipe
Recipe By Better Homes and Gardens
.
4.1
12 Rating -
Rate
30minstotal
35minsPrep
2hr Cook
30m.total
35m.Prep
2hr Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Crab-Shrimp Cakes With Mango-Cucumber Salsa Recipe
- 0.17 cup Finely chopped fresh or refrigerated mango
- 0.13 cup Finely chopped cucumber
- 1/25 cup Salsa verde
- 1.33 ounce 1 package reduced fat cream cheese, softened
- 0.17 cup Finely shredded asiago cheese
- 0.17 Egg
- 0.33 tablespoon Snipped fresh chives
- 0.08 teaspoon Lemon pepper seasoning
- 1/25 teaspoon Salt
- 1/50 teaspoon Cayenne pepper
- 1 ounce 1 can lump crabmeat, drained, flaked, and cartiliage removed
- 0.67 ounce 1 package frozen peeled and deveined cooked tiny shrimp, thawed
- As required Nonstick cooking spray
- 0.17 cup Panko bread crumbs
- 1/25 cup Butter, melted
Nutrition
value
value
395
calories per serving
21 g Fat21 g Protein29 g Carbs3 g FiberOther
Current Totals
- Fat21g
- Protein21g
- Carbs29g
- Fiber3g
MacroNutrients
- Carbs29g
- Protein21g
- Fiber3g
Fats
- Fat21g
Vitamins & Minerals
- Calcium262mg
- Iron2mg
- Vitamin A150mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B968mcg
- Vitamin B121mcg
- Vitamin C26mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium52mg
- Manganese< 1mg
- Phosphorus302mg
- Selenium40mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Homes and Gardens