Drain crabmeat and tuna. Pour over into a bowl.
Mix chopped onion, green pepper, eggs and pepper.
Add self-rising flour and combine well until there are no lumps of flour.
Heat a pan over medium-high heat and drizzle 1 Teaspoon of olive oil.
Place 1/4 C of the crab-tuna batter on the pan.
Press and shape it into a flat with a fork.
When the edges become golden brown, flip to the other side.
When both sides become golden brown, the cake is done.
Repeat with the rest of the mix.
I made some dipping sauce, a mixture of light soy sauce and freshly squeezed lime.
Ruth D. Ezra is a culinary queen in her own right through experience and training. She is a bookkeeper by profession at AllState Roadside Services in Northbrook, IL. Her greatest delight is serving good and healthy food to her husband Heman and only daughter, Isabelle. Kit would love to receive feedback on her recipes, and exchange them with yours at email@example.com.