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Рецепт Crab, Salmon And Scallop Cakes

by Global Cookbook

Ингредиенты

8 ounce Salt-free saltine crackers 2 ounce Whole-wheat crackers 3 x Egg substitutes 1/4 c. Minced fresh cilantro leaves 3 x Garlic cloves 1 Tbsp. Minced fresh ginger 1 dsh Tabasco Salt and grnd white pepper to taste 8 ounce Salmon, cut into 1/2-inch cubes 8 ounce Sea scallops, cut into 1/2-inch cubes 8 ounce Jumbo lump crabmeat 1/2 x Green bell pepper, finely diced 1/2 x Red bell pepper, finely diced

1/2 x Yellow bell pepper, finely diced 1 Tbsp. Extra-virgin extra virgin olive oil 1/2 c. Diced papaya 1/2 c. Diced mango 1/2 c. Diced pineapple 2 Tbsp. Finely minced fresh cilantro 1 Tbsp. Finely minced fresh mint leaves 1 Tbsp. Apple-cider vinegar 1 Tbsp. Extra virgin extra virgin olive oil 1/4 tsp Salt 1/4 tsp Freshly grnd black pepper

Инструкции

1. Chef Jean-Pierre Brehier/Author - Incredible Cuisine
2. Directions: Preheat oven to 350. Using your food processor, make crumbs with the saltine and whole-wheat crackers but keep them in separate bowls.
3. In a food processor, combine the egg substitutes, cilantro, garlic, ginger, Tabasco, and salt and white pepper to taste. Mix till al the ingredients are liquid. In a large glass or possibly stainless steel bowl, combine the salmon and scallops plus the egg mix. Mix well till the seafood is coated with egg. Ad the whole wheat cracker crumbs, mix again, and then carefully mix in the crabmeat. Divide into six balls. Form into cakes which are approximately 3 inches in diameter and 1 inch thick. Roll in the saltine crumbs till totally coated. In a nonstick ovenproof saute/fry pan, heat the extra virgin olive oil. Saute/fry the cakes till golden on one side. Turn them over and bake in oven for 10 min. Serve with the Papaya, Mango & Pineapple Relish.
4. To prepare Papaya, Mango & Pineapple Relish, combine:

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