3/4 c. sour cream
1/4 c. sherry
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
2 eggs, slightly beaten
1 lb. can drained salmon
1/3 c. cracker crumbs
1/4 c. minced parsley
1/4 c. chopped onion
1 tbsp. (or less) salt
1/8 tsp. pepper

Mix sour cream, sherry, lemon juice, Worcestershire sauce, mustard and eggs. Stir in salmon, crumbs, parsley and onion. Add salt and pepper. Place in greased baking shells or individual casseroles and bake at 350 degrees for 45 minutes or until crispy on top.