Crispy Salmon Cakes With Lemon- Caper Mayonnaise

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 tablespoons fat-free mayonnaise
• 2 teaspoons capers
• 1/2 teaspoon grated fresh lemon rind
• 1/2 teaspoon lemon juice
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon vegetable oil, divided
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 3/4 cup crushed fat-free saltine crackers (about 20)
• 1 tablespoon dijon mustard
• 1/4 teaspoon fresh ground black pepper
• 2 (7 1/2 ounce) cans canned salmon, drained (skinless, boneless)
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise
• 1/2 teaspoon lemon juice
• 1/2 teaspoon worcestershire sauce
• 2 -3 dashes tabasco sauce

Recipe

• 1 mayonnaise:.
• 2 combine first 6 ingredients in a small bowl; cover and chill.
• 3 salmon cakes:.
• 4 heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
• 5 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.
• 6 coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
• 7 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.
• 8 serve salmon cakes with flavored mayonnaise.