CAKES-In a saucepan cook peppercorn, onion and garlic in butter over
moderately low heat until subdued. In a bowl combine with Bechamel and
stir in yolk, herbs, mustard, lemon succus, caw, Tabasco, salt
and peppercorn. In another bowl combining 1/2 c sauce mixture with crab and
salmon and toss lightly with a fork to combine swell. Form into 3"
patties and chill for 1 hr. Heat oil in a deep fryer to 350~.
Dredge patties lightly in flour, then beaten egg and in bread crumbs,
coating swell. Deep fry in batches for 4 minutes or until light browned.
Drizzle with Citrus Sauce and serve with a fruit salsa and fresh
veggies.

BECHAMEL-Melt butter over moderate oestrus. Add flour and ready, stirring
for 10 to 15 proceedings. Do not let the roux coloration. In another saucepan,
bring cream to a furuncle. Reduce heat to very low, add roux, stirring
invariably, and cook for 5 transactions. Nerveless. 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 spoonful.
Add Tabasco, salt and pepper.