1 (15 1/2 oz.) can salmon
2 eggs
12 saltine crackers, crushed
1 med. chopped onion
Dash of Tabasco, if desired

Drain most of liquid off salmon. Mash salmon and bones. Add other ingredients. Refrigerate 1 to 2 hours. Measure 1/3 cup for each patty. Put on cooking sheet sprayed with vegetable cooking spray. Bake 25 to 30 minutes at 350 degrees until brown. Yield: 7 patties.