Crab, Salmon and Scallop Cakes
Ingredients
8 ounces salt-free saltine cracker crumbs
2 ounces whole-wheat cracker crumbs
3 egg substitutes
3 cloves garlic
1 tablespoon fresh ginger, chopped
1/4 cup fresh cilantro leaves, chopped
1 dash Tabasco sauce or 1/4 Scotch bonnet chili (stem removed, seeded and quartered)
Salt and white pepper to taste
8 ounces salmon, chopped into 1/2-inch cubes
8 ounces sea scallops, chopped into 1/2-inch cubes
8 ounces 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 tablespoon extra-virgin olive oil
2 cups mango and pineapple relish
Instructions
Preheat the oven to 350 degrees.
Using your food processor, make crumbs with the whole-wheat and saltine crackers but keep them in separate bowls.
In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Tabasco (or chili peppers), and salt and pepper to taste.
Mix until all ingredients are liquid.
In a large glass or stainless-steel bowl, combine the scallops and salmon plus the egg mixture and mix well until the seafood is coated with egg.
Add the whole-wheat crackers, mix again and then carefully fold in the crab meat.
Divide into 6 balls.
Form a cake that is approximately 3 inches diameter by 1 inch thick.
Roll into the saltine cracker crumbs until totally coated.
In a nonstick sauté pan, heat 1 teaspoon extra-virgin olive oil.
Sauté the cakes until golden brown on 1 side.
Turn them over and bake in a 350 degree oven for 10 minutes.
Serve with the Mango and Pineapple Relish.
http://cookingwith.sharonspringfield.com/blog/crab-salmon-and-scallop-cakes/Copyright 2016 - Recipe and Images - Sharon Springfield - CookingWith.SharonSpringfield.com
Ingredients
8 ounces salt-free saltine cracker crumbs
2 ounces whole-wheat cracker crumbs
3 egg substitutes
3 cloves garlic
1 tablespoon fresh ginger, chopped
1/4 cup fresh cilantro leaves, chopped
1 dash Tabasco sauce or 1/4 Scotch bonnet chili (stem removed, seeded and quartered)
Salt and white pepper to taste
8 ounces salmon, chopped into 1/2-inch cubes
8 ounces sea scallops, chopped into 1/2-inch cubes
8 ounces 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 tablespoon extra-virgin olive oil
2 cups mango and pineapple relish
Instructions
Preheat the oven to 350 degrees.
Using your food processor, make crumbs with the whole-wheat and saltine crackers but keep them in separate bowls.
In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Tabasco (or chili peppers), and salt and pepper to taste.
Mix until all ingredients are liquid.
In a large glass or stainless-steel bowl, combine the scallops and salmon plus the egg mixture and mix well until the seafood is coated with egg.
Add the whole-wheat crackers, mix again and then carefully fold in the crab meat.
Divide into 6 balls.
Form a cake that is approximately 3 inches diameter by 1 inch thick.
Roll into the saltine cracker crumbs until totally coated.
In a nonstick sauté pan, heat 1 teaspoon extra-virgin olive oil.
Sauté the cakes until golden brown on 1 side.
Turn them over and bake in a 350 degree oven for 10 minutes.
Serve with the Mango and Pineapple Relish.
http://cookingwith.sharonspringfield.com/blog/crab-salmon-and-scallop-cakes/
