Instructions: Chef Jean-Pierre Brehier/Author - Incredible Cuisine

Directions: Preheat oven to 350. Using your food processor, make crumbs with the saltine and whole-wheat crackers but keep them in separate bowls.

In a food processor, combine the egg substitutes, cilantro, garlic, ginger, Tabasco, and salt and white pepper to taste. Mix until al the ingredients are liquid. In a large glass or stainless steel bowl, combine the salmon and scallops plus the egg mixture. Mix well until the seafood is coated with egg. Ad the whole wheat cracker crumbs, mix again, and then carefully fold in the crabmeat. Divide into six balls. Form into cakes that are approximately 3 inches in diameter and 1 inch thick. Roll in the saltine crumbs until totally coated. In a nonstick ovenproof saute pan, heat the olive oil. Saute the cakes until golden brown on one side. Turn them over and bake in oven for 10 minutes. Serve with the Papaya, Mango & Pineapple Relish.

To prepare Papaya, Mango & Pineapple Relish, combine:

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