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Crab & Salmon Cakes with Roasted Red Pepper
Sauce
- South Beach Diet Recipe (Phase 2)
Ingredients:
- 1 can canned sockeye salmon
- 120 g canned crabmeat
- 2 item egg
- 1/4 cup Pillsbury Whole Wheat Flour
- 1 tbsp shallot
- 1/4 cup sweet red pepper,
finely diced
- 1/4 tsp red pepper flakes
- 1/8 tsp cayenne pepper
- 1/2 tsp Worcestershire sauce
- 1/8 tsp garlic salt
- 1 tsp canola oil
- 2 tbsp light cream
Directions:
- Drain cans of salmon and crab. Mix together with shallots, 1 tbsp peppers, spices and 1 tbsp flour. Taste for spice. Add more if desired.
- Add 1 whole egg and 1 egg yolk. Mix well. Form into 8 patties.
- Dip in egg white then flour and
sauté in canola oil until brown.
For
sauce:
- Roast fresh red pepper in 400 degree oven for 25 mins, or use bottled roasted red peppers.
- Heat light cream in saucepan, add peppers, salt and pepper to taste...then puree until smooth...add flour to thicken.
- Pour sauce over cakes and enjoy!! A great accompaniment would be roasted vegetables!
More South
Beach Diet Recipe
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