Crab, salmon and scallop cakes

Yield: 1 Servings

Measure Ingredient
8 ounces Salt-free saltine crackers
2 ounces Whole-wheat crackers
3 \N Egg substitutes
¼ cup Chopped fresh cilantro leaves
3 \N Garlic cloves
1 tablespoon Chopped fresh ginger
1 dash Tabasco
\N \N Salt and ground white pepper to taste
8 ounces Salmon; cut into 1/2-inch cubes
8 ounces Sea scallops; cut into 1/2-inch cubes
8 ounces Jumbo lump crabmeat
½ \N Green bell pepper; finely diced
½ \N Red bell pepper; finely diced
½ \N Yellow bell pepper; finely diced
1 tablespoon Extra-virgin olive oil
½ cup Diced papaya
½ cup Diced mango
½ cup Diced pineapple
2 tablespoons Finely chopped fresh cilantro
1 tablespoon Finely chopped fresh mint leaves
1 tablespoon Apple-cider vinegar
1 tablespoon Extra virgin olive oil
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper


Chef Jean-Pierre Brehier/Author - Incredible Cuisine Directions: Preheat oven to 350. Using your food processor, make crumbs with the saltine and whole-wheat crackers but keep them in separate bowls.

In a food processor, combine the egg substitutes, cilantro, garlic, ginger, Tabasco, and salt and white pepper to taste. Mix until al the ingredients are liquid. In a large glass or stainless steel bowl, combine the salmon and scallops plus the egg mixture. Mix well until the seafood is coated with egg. Ad the whole wheat cracker crumbs, mix again, and then carefully fold in the crabmeat. Divide into six balls. Form into cakes that are approximately 3 inches in diameter and 1 inch thick. Roll in the saltine crumbs until totally coated. In a nonstick ovenproof sauté pan, heat the olive oil. Sauté the cakes until golden brown on one side. Turn them over and bake in oven for 10 minutes. Serve with the Papaya, Mango & Pineapple Relish.

To prepare Papaya, Mango & Pineapple Relish, combine: Posted to TNT Recipes Digest by aenwes@... (Angela Norton) on Apr 17, 1998

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