Crispy Salmon Cakes With Lemon- Caper Mayonnaise
salmon, crackers, mayonnaise, egg, celery, onion, dijon mustard, tabasco, capers, worcestershire, lemon juice, lemon
Ingredients
Flavored Mayonnaise6 tablespoons fat-free mayonnaise 2 teaspoons capers 1/2 teaspoon grated fresh lemon rind 1/2 teaspoon lemon juice 1/4 teaspoon fresh ground black pepper 1/8 teaspoon crushed red pepper flakes Salmon Cakes1 tablespoon vegetable oil, divided 1/4 cup finely chopped onion 1/4 cup finely chopped celery 3/4 cup crushed fat-free saltine crackers (about 20) 1 tablespoon dijon mustard 1/4 teaspoon fresh ground black pepper 2 (7 1/2 ounce) cans canned salmon, drained (skinless, boneless) 1 large egg, lightly beaten 2 tablespoons mayonnaise 1/2 teaspoon lemon juice 1/2 teaspoon Worcestershire sauce 2 -3 dashes Tabasco sauce
Directions for Crispy Salmon Cakes With Lemon- Caper Mayonnaise Recipe
Mayonnaise:. Combine first 6 ingredients in a small bowl; cover and chill. Salmon Cakes:. Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender. Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty. Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned. Serve salmon cakes with flavored mayonnaise.
Read the full directions on Food.com
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