1 (1 lb.) can salmon
1 c. saltine crumbs
1 tbsp. minced onion
1 egg white
2/3 c. evaporated milk
1/3 c. finely chopped celery
1 tbsp. lemon juice
3 tbsp. butter

Drain salmon; reserve liquid. Remove and discard skin and bones. Flake salmon in reserved liquid in mixing bowl. Combine crumbs, onion, egg white, milk, celery and lemon juice with salmon. Let stand for 5 minutes. Shape into 8 patties. Saute patties in butter in large skillet for about 5 minutes on each side or until lightly browned. Yield: 4 servings.