1 (15 oz.) can salmon, drained
12 saltine or soda crackers, crushed
1 egg
1 tbsp. yellow mustard (salad mustard)
1 tbsp. mayonnaise (or heart-healthy mayo substitute)
1/3 cup minced celery
1 tbsp. seafood seasoning (I use "Old Bay")
1 tbsp. dried parsley
peanut or canola oil, for frying

In medium bowl, combine salmon (bones & skin included) with all other ingredients and blend with fork.

Preheat oil in skillet.

Shape into patties, approx. 3/4-inch by 3-inch diameter and place into heated pan with slotted heat resistant spoon. Fry until browned, carefully turning once. Remove from pan and drain well on paper towels.

Makes 7 to 9 cakes, depending on patty size.

Submitted by: Karen W. Jenkins, Parkville, MD