Crab-Shrimp Cakes with Mango-Cucumber Salsa

Name: Crab-Shrimp Cakes with Mango-Cucumber Salsa
Yield: 6
Ingredients: 1 cup finely chopped 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 cartilage 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

Crab-Shrimp Cakes with Mango-Cucumber Salsa was pinched from <a href="http://www.bhg.com/recipe/crab-shrimp-cakes-with-mango-cucumber-salsa/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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1 cup finely chopped mango

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3/4 cup finely chopped cucumber

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1/4 cup salsa verde

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1 8 ounce package reduced-fat cream cheese (Neufchatel), softened

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1 cup finely shredded Asiago cheese (4 ounces)

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1 egg

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2 tablespoons snipped fresh chives

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1/2 teaspoon lemon-pepper seasoning

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1/4 teaspoon salt

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1/8 teaspoon cayenne pepper

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1 6 ounce can lump crabmeat, drained, flaked, and cartilage removed

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1 4 ounce package frozen peeled and deveined cooked tiny shrimp, thawed

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Nonstick cooking spray

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1 cup panko bread crumbs

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1/4 cup butter, melted

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