CRAB, SALMON AND SCALLOP CAKES
WITH PAPAYA, MANGO AND PINEAPPLE RELISH
Source: Chef Jean-Pierre Brehier, originally from Aix-en-Provence, France, is the popular TV cooking show host of Incredible Cuisine with Chef Jean-Pierre.
Makes 6 cakes

1 cup salt-free saltine cracker crumbs
1/4 cup whole wheat cracker crumbs
3/4 cup egg substitute or 3 whole eggs
3 cloves garlic
1 tablespoon fresh ginger, chopped
1/4 cup fresh cilantro leaves, chopped
1/4 Scotch bonnet chile, stem removed, seeded and quartered
Salt and white pepper to taste
1/2 green bell pepper, finely diced
1/2 yellow bell pepper, finely diced
8 ounces salmon, chopped into half-inch cubes
8 ounces sea scallops, chopped into half-inch cubes
8 ounces jumbo lump crab meat
1 tablespoon extra virgin olive oil
2 cups Papaya, Mango and Pineapple Relish (see recipe below)

Preheat oven to 350 degrees.

Using a 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, Scotch bonnet chile, and salt and white pepper to taste. Mix until all ingredients are liquid.

In a large glass or stainless steel bowl, combine the bell peppers, salmon and scallops with the egg mixture and blend well until the seafood is coated with egg. Add the whole wheat cracker crumbs, mix again and then carefully fold in the crab meat.

Form six cakes that are approximately 3-inches diameter by 1-inch thick each. Roll each cake in the saltine cracker crumbs until totally coated.

In a nonstick saute pan, heat 1 teaspoon extra-virgin olive oil. Fry the cakes until they are 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 (see below).

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PAPAYA, MANGO AND PINEAPPLE RELISH

1/2 cup papaya, cut into small cubes
1/2 cup mango, cut into small cubes
1/2 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
4 or 5 beautiful dill leaves for decoration (optional)
Salt and pepper to taste

Toss gently and serve with Crab, Salmon and Scallop Cakes.