Ingredients: |
Ingredients: 2 cans (7½ ozs. each) salmon, drained, (Mother always said, "Get red, sock-eye salmon.")
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup corn kernels, canned or frozen (thawed, if frozen)
Salt and pepper to taste
1/2 cup mayonnaise
1 tblsp. Dijon mustard
1 tsp. drained pickle relish
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire Sauce
1/4 tsp. paprika
2 dashes Tabasco Sauce
1 egg
1 1/2 cups crushed cracker crumbs (preferably saltines)
2 tblsps. unsalted butter
2 tblsps. corn oil
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Directions: |
Directions:Carefully flake salmon into a bowl, discarding any small bones, cartilage and skin. Add the onion, celery, corn, salt and pepper. Fold together with a rubber spatula. Set aside.
In another bowl combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire Sauce, paprika and Tabasco Sauce. Fold these ingredients into the salmon mixture.
Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Reserve remaining crumbs.
Form salmon mixture into eight 3-inch patties. Carefully coat them with remaining crumbs. Refrigerate, loosely covered, for 1 hour.
Melt butter with the oil in a 10-inch non-stick skittle over medium heat. Cook the salmon, four at a time, for 3-4 minutes each side, pressing down lightly on them with back of spatula. Add more butter or oil to skittle if necessary. Remove to paper towels to drain. Serve immediately. |
This recipe for Deviled Salmon Cakes is from