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CRAB, SALMON AND SCALLOP CAKES Makes 6 to 8 cakes |
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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” 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 |
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1/2 yellow bell pepper, finely diced 1 tablespoon extra virgin olive oil 2 cups mango and pineapple relish Directions 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. MANGO AND PINEAPPLE RELISH Makes 2 cups Ingredients 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 Directions Toss gently, serve with the crab, salmon and scallop cakes. |
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