1 lb. can (red) salmon (reserve liquid)
1 medium onion, chopped fine
1/4 c. butter, melted
salmon liquid
1/2 c. cracker crumbs (plus more for rolling)
2 eggs or egg whites (saving one egg white for rolling)
few dashes Tabasco sauce
1 lemon (optional)

Drain salmon (reserving liquid) and flake in medium bowl. Add onion, butter, cracker crumbs, eggs (reserving 1 egg white) and Tabasco sauce. Mix, adding more crumbs or liquid to make a firm patty. Whip egg white a few strokes with a few drops of water in a sauce dish large enough to roll the patties. In another sauce dish, have cracker crumbs. Form patties (burger size), dipping in egg white, then rolling in the crumbs to coat. Put pan on medium-low heat, adding butter. Add the patties and brown on both sides. Takes only a few minutes. Serve with lemon.