2 (16 oz.) cans salmon
1 lg. onion, diced
1 lg. diced green pepper
2 eggs
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. salt to taste
1/2 tsp. hot sauce
1 tsp. Worcestershire sauce
1 c.+ Pepperidge Farm herb stuffing
1/2 tsp. dry mustard
1 tsp. Old Bay seafood seasoning (optional, but good)
Vegetable oil
Spices can be adjusted to taste if diet requires

Saute onions and green pepper until tender. Drain salmon. In large mixing bowl combine all ingredients except oil; mix well; it may be necessary to add more stuffing mix until the correct consistency to make patties. Form into patties (at this point if you have the time place patties in refrigerator covered for about an hour, this is helpful but not necessary). Heat about 1/4 inch oil in frying pan, add patties and fry to a golden brown. Serve warm. About 5 servings if patties are 3 inches+ in diameter and about 1/2 inch thick. Note: crab may be substituted. Makes great hors d'oeuvres, if made into balls and deep fried.