1 (15 oz.) can Double Q salmon
2 tbsp. plain flour
1/2 tsp. salt
1 beaten egg + 1 tbsp. water
2 tbsp. cooking oil
Crushed saltine crackers

Drain salmon (reserve juice), flake and remove bones. Measure juice plus water to equal 1/2 cup. Heat oil in saucepan and add flour and salt. Stir in juice/water slowly, to form a thick white sauce. Remove from heat and cool. (I place pan in a bowl of ice cubes.) Stir white sauce into flaked salmon.

Spoon out about 2 tablespoons of mixture into cracker crumbs and coat. Dip in beaten egg. Roll in cracker crumbs again. Shape into 3-sided croquette. Heat 1/4 cup oil in skillet and fry croquettes on all sides until lightly brown. Makes 12-14 croquettes.