Crispy Salmon Cakes with Lemon- Caper Mayonnaise
Ingredients
FLAVORED MAYONNAISE
6 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 CAKES
1 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
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.
