1 (15 oz.) can pink salmon w/ juice
1/2 medium onion (or 3-4 green onions), chopped
2 eggs
1 tsp. freshly ground pepper
1/2 tsp. salt
1 tbsp. lemon juice
1/2 pkg. crushed saltine crackers (or 1/2 cup Panko bread crumbs)
1/2 tsp. Old Bay seasoning
1/2 tsp. parsley flakes
1/2 tsp. garlic powder
1/4 cup finely chopped celery
1/8 cup mayonnaise or dairy sour cream

Empty can of salmon and 1/2 the salmon juice into a large mixing bowl. Remove all bones. Add 2 eggs and lemon juice and mix well. Add the remaining ingredients and mix well again.

Form into 3/4 to 1-inch thick patties. Let set for 5 to 10 minutes on wax paper.

In a large frying pan heat 1/2-inch olive or canola oil til about 350°F on thermometer. When oil reaches temperature, place patties in pan and cook 4 to 5 minutes on each side or until patties are very crisp on outside and no longer pink on the inside.

Serve with fresh lemon wedges on the side, cooked rice or your favorite side dish. ENJOY!

Makes 4 to 6 patties.

Submitted by: Henry Watson