Recipe - Crab Salmon And Scallop Cakes

8 ounce Saltfree saltine crackers
2 ounce Wholewheat crackers
3 Egg substitutes
One fourth cup Chopped fresh cilantro
leaves
3 Garlic cloves
1 tablespoon Chopped fresh ginger
1 ds Tabasco
Salt and ground white pepper
to taste
8 ounce Salmon; cut into 1/2inch
cubes
8 ounce Sea scallops; cut into
1/2inch cubes
8 ounce Jumbo lump crabmeat
One half Green bell pepper; finely
minced
One half Red bell pepper; finely
minced
One half Yellow bell pepper; finely
minced
1 tablespoon Extravirgin olive oil

PAPAYA, MANGO & PINEAPPLE RE
One half cup Diced papaya
One half cup Diced mango
One half cup Diced pineapple
2 tablespoon Finely chopped fresh
cilantro
1 tablespoon Finely chopped fresh mint
leaves
1 tablespoon Applecider vinegar
1 tablespoon Extra virgin olive oil
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper

Chef JeanPierre Brehier/Author Incredible Cuisine

Directions: Preheat oven to 350. Using your food processor, make crumbs
with the saltine and wholewheat 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@juno.com (Angela Norton) on Apr 17,
1998