Repeat the process with the remaining crab mixture and filo pastry sheets.

Spoon some crab mixture onto each shrimp and arrange on a plate.

Gently form the crab mixture into cakes that are 2 inches in diameter and 1 inch thick.

Whip the remaining whites to soft peaks and gently fold them into the crab mixture.

Evenly spread about 1 1/2 tablespoons of the crab mixture on the salmon.

Place a heaping 1/4 cup of the crab mixture in the center of each one and roll the tortilla around it.

Scoop up enough crab mixture to make a plump pattie about five inches in diameter.

Toast the bread slices and spread with the crab mixture.

Place a spoonful of crab mixture on top of each salad as garnish.

Steam for 4-5 minutes, or until the crab mixture is completely cooked through.