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(s)
1/4 cup sweet red pepper(s), finley 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

Instructions
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 saute 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!