1. Remove the bones and skin from the salmon. 2. Using a fork, flake the salmon, set aside. 3. In a small sauté pan or skillet, melt the butter over medium-high heat. 4. Add the onion and sauté for 2-3 minutes, until tender. 5. Transfer to a bowl and let cool slightly. 6. Add the eggs and beat with a wire whisk until incorporated. 7. Wisk in the mustard, mayo, lemon juice, Worcestershire sauce, dill, celery salt, black pepper, salt, Tabasco sauce, and cracker crumbs; mix well. 8. Add the salmon and continue to stir until mixed well. 9. Using a 1/3 cup measure, form into 2-inch patties. 10. Dust the cakes with flour. 11. Heat 1/2 cup of oil in a skillet over medium heat. 12. Fry the cakes in batches for 3-4 minutes, until golden brown. 13. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
