Shrimp and Crab Cakes

1. In a bowl, combine avocado, mango, onion, lime juice, jalapeño and cilantro. Season and reserve refrigerated.

2. In another bowl, whisk together eggs, mayonnaise, smoked paprika and lemon juice. Fold in cilantro, shrimp, crabmeat, corn and 1 cup breadcrumbs. Season to taste.

3. In a separate bowl, place remaining breadcrumbs. Per order, form 2 small cakes with approx. 21⁄2 oz. shrimp mixture each and drop into breadcrumbs, coating all sides.

4. In a heavy skillet over medium-high heat, sauté cakes in hot oil until brown and crispy, approx. 4-5 min. per side. Drain and transfer to a plate. Serve 2 cakes with avocado-mango salsa atop mesclun greens, if desired.