Ingredients
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6 tablespoons fat-free mayonnaise
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2 teaspoons capers
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1/2 teaspoon grated fresh lemon rind
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1/2 teaspoon lemon juice
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1/4 teaspoon fresh ground black pepper
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1/8 teaspoon crushed red pepper flakes
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1 tablespoon vegetable oil, divided
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1/4 cup finely chopped onion
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1/4 cup finely chopped celery
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3/4 cup crushed fat-free saltine crackers (about 20)
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1 tablespoon Dijon mustard
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2 (7 1/2 ounce) cans canned salmon, drained (skinless, boneless)
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1 large egg, lightly beaten
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2 tablespoons mayonnaise
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1/2 teaspoon lemon juice
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1/4 teaspoon fresh ground black pepper
Instructions
- Mayonnaise:
- Combine first 6 ingredients in a small bowl; cover and chill.
- Salmon Cakes:
- Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
- Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.
- Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
- Serve salmon cakes with flavored mayonnaise.