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Ingredients

• 2 cups  flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
• 1/2 cup  fine cracker crumbs
• 1 large  egg, lightly beaten
• 1/2 cup  celery, chopped
• 1/4 cup  red onion, chopped
• 1/4 cup  red pepper
• 1/4 cup  yellow pepper
• 2 tablespoons  parsley, minced
• 1 1/2 teaspoon  capers, drained
•   dash hot sauce
• 1/2 teaspoon  Worcestershire sauce
• 3/4 teaspoon  crab seasoning
• 1/4 teaspoon  salt
• 1/4 teaspoon  black pepper
• 1/2 cup  mayonnaise
• 1 teaspoon  Dijon mustard
• 2 tablespoons  butter
• 2 tablespoons  oil

Description

These Salmon Cakes Aren't Anything Like The Salmon Croquettes Made In The 1950's. With Their Crunch Of Peppers And Balance Of Flavors, You Won't Be Able To Stop Eating Them.

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