Shelly's Recipe

CRUNCHY SALMON CAKES WITH EASY REMOULADE SAUCE

Category: Fish and Seafood

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 tbsp parsley, minced
1 1/2 tsp capers, drained
Dash hot sauce
1/2 tsp Worcestershire sauce
3/4 tsp crab seasoning
1/4 tsp salt
1/4 tsp black pepper
1/2 cup mayonnaise
1 tsp Dijon mustard
2 tbsp butter
2 tbsp oil

Combine all ingredients except for butter and oil. Divide into 8 equal portions and form into patties.

Heat 1 tbsp butter and 1 tbsp oil in a non-stick frying pan.

In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes. When cooked, set onto a paper towel lined plate to catch any extra oil. Serve hot with Remoulade Sauce.

Remoulade Sauce
2 cups mayonnaise
2 tbsp cornichons or sour gherkins
2 tbsp cornichon liquid
3 tbsp capers, chopped
2 tbsp parsley, chopped
1 tbsp ketchup
1/2 tsp Tabasco brand sauce

Combine all ingredients and mix thoroughly.