Deviled Salmon Cakes

Ingredients

  • 2 cans (7 ½ ounces each) salmon, drained
  • ½ cup finely diced onion
  • ½ cup finely diced celery
  • ½ cup corn kernels, canned or frozen (thawed, if frozen)
  • Salt and freshly ground black pepper, to taste
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • + 11 more ingredients
    • 1 teaspoon drained pickle relish
    • 1 teaspoon fresh lemon juice
    • Light Lemon Yogurt Sauce
    • , for serving
    • 2 tablespoons corn oil
    • ½ teaspoon Worcestershire sauce
    • ¼ teaspoon paprika
    • 2 dashes Tabasco sauce
    • 1 egg
    • 1 ½ cups crushed cracker crumbs (preferably saltines)
    • 2 tablespoons unsalted butter

1. Carefully flake the salmon into a bowl, discarding any small bones, cartilage, and skin. Add the onion, celery, corn, salt, and pepper. Fold together with a rubber spatula. Set aside. 2. In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprik...

View full recipe at SpringPad

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