Instructions: CAKES-In a saucepan cook pepper, onion and garlic in butter over moderately low heat until soft. In a bowl combine with Bechamel and stir in egg yolk, herbs, mustard, lemon juice, cayenne, Tabasco, salt and pepper. In another bowl combine 1/2 c sauce mixture with crab and salmon and toss lightly with a fork to combine well. Form into 3" patties and chill for 1 hour. Heat oil in a deep fryer to 350 . Dredge patties lightly in flour, then beaten egg and in bread crumbs, coating well. Deep fry in batches for 4 minutes or until light brown.

Drizzle with Citrus Sauce and serve with a fruit salsa and fresh veggies.

BECHAMEL-Melt butter over moderate heat. Add flour and cook, stirring for 10 to 15 minutes. Do not let the roux color. In another saucepan, bring cream to a boil. Reduce heat to very low, add roux, stirring constantly, and cook for 5 minutes. Cool. CITRUS SAUCE-In a blender puree herbs, juices, vinegar and jalapeno. Add oil, a little at a time, blending after each addition until sauce coats back of a spoon.

Add Tabasco, salt and pepper.

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