1 (7 1/2 oz.) can salmon
14 unsalted saltine crackers, crumbled (approximately 1 c.)
1 c. skim milk
2 eggs, beaten
2 tbsp. minced onion
2 tbsp. lemon juice
1 tsp. chopped parsley
1 tbsp. butter, melted
1 tsp. dillweed
1 tsp. prepared mustard
Dash salt
Dash liquid red pepper seasoning
Dash pepper

Drain salmon, reserving liquid; flake and bone. Combine salmon with crackers, milk, eggs, onion, lemon juice, parsley, butter, dillweed, mustard, salt, red pepper and pepper in medium sized bowl; mix well. Pour into lightly buttered 4-cup souffle dish.

Bake in moderate oven (350 degrees) for 50 minutes or until a knife inserted in the center comes out clean.