2 (15 oz.) cans salmon
1 (10 oz.) can cream of celery soup
1 tbsp. mustard
1/2 tsp. Old Bay
1 tbsp. parsley
1 c. bread crumbs
1 tsp. baking powder
1 egg, well beaten

Drain and debone salmon. Place salmon and parsley flakes in a large bowl. Blend cream soup, egg, and mustard with salmon. Work in remaining ingredients. Add more bread crumbs if necessary to make cake stay together. Brown in combination of shortening and butter, over medium heat until browned on both sides.