Title: Crab, Salmon and Scallop Cakes
Categories: None
Yield: 1 Servings

8 oz Salt-free saltine crackers
2 oz Whole-wheat crackers
3 Egg substitutes
1/4 c Chopped fresh cilantro
-leaves
3 Garlic cloves
1 tb Chopped fresh ginger
1 ds Tabasco
Salt and ground white pepper
-to taste
8 oz Salmon; cut into 1/2-inch
-cubes
8 oz Sea scallops; cut into
-1/2-inch cubes
8 oz Jumbo lump crabmeat
1/2 Green bell pepper; finely
-diced
1/2 Red bell pepper; finely
-diced
1/2 Yellow bell pepper; finely
-diced
1 tb Extra-virgin olive oil

------------------------PAPAYA, MANGO & PINEAPPLE RE------------------------
1/2 c Diced papaya
1/2 c Diced mango
1/2 c Diced pineapple
2 tb Finely chopped fresh
-cilantro
1 tb Finely chopped fresh mint
-leaves
1 tb Apple-cider vinegar
1 tb Extra virgin olive oil
1/4 ts Salt
1/4 ts 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@juno.com (Angela Norton) on Apr 17,
1998