Crab, Salmon and Scallop Cakes

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.

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