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

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