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A seafood delight
Pump up your crab cakes with salmon and scallops
By Jean-Pierre Brehier
If the classic summer menu leaves you feeling crabby because it’s lacking any pizzazz… we have the remedy for you! Chef Jean-Pierre Brehier, author of “Incredible Cuisine,” says you can pump up the flavor even more... by adding salmon and scallops to your average crab cake. Check out his recipe for crab, salmon and scallop cakes with mango and pineapple relish.

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       Makes 6 to 8 cakes

July 7, 2000
Jodi Applegate learns how to make crab cakes with Jean-Pierre Brehier, author of “Incredible Cuisine”.

       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” cubes
       8 ounces sea scallops, chopped into 1/2” 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
* Preheat 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 & white 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 crabmeat.
* Divide into six bowls. Form a cake that is approximately 3” diameter by 1” thick. Roll into the saltine cracker crumbs until totally coated.
* In a non-stick sauté pan, heat 1 teaspoon extra-virgin olive oil. Sauté the cakes until golden brown on one side. Turn them over and bake in a 350° degree oven for 10 minutes. Serve with the papaya, mango and pineapple relish.
       Makes 2 cups
       1 cup mango, cut into small cubes
       1 cup pineapple, cut into small cubes
       1 tablespoon mint leaves, chopped fine
       2 tablespoons cilantro, chopped fine
       1 tablespoon apple cider vinegar
       1 teaspoon extra-virgin olive oil
       Salt and pepper to taste
* Toss gently, serve with the crab, salmon and scallop cakes.
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