Arrgh- Here's the recipe
Nutrition Facts
Calculated for 1 serving (177g)
Recipe makes 4 servings
The following items or measurements are not included below:
3/4 cup fat-free saltine crackers
Calories 248
Calories from Fat 117 (47%)
Amount Per Serving %DV
Total Fat 13.0g 20%
Saturated Fat 2.2g 11%
Polyunsat. Fat 4.9g
Monounsat. Fat 3.1g
Trans Fat 0.0g
Cholesterol 144mg 48%
Sodium 770mg 32%
Potassium 408mg 11%
Total Carbohydrate 6.9g 2%
Dietary Fiber 1.9g 7%
Sugars 3.0g
Protein 26.6g 53%
Vitamin A 224mcg 4%
Vitamin B6 0.2mg 8%
Vitamin B12 5.4mcg 90%
Vitamin C 2mg 3%
Vitamin E 2mcg 6%
Calcium 314mg 31%
Magnesium 42mg 10%
Iron 1mg 8%
Alcohol 0.0g Caffeine 0.0mg
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Crispy Salmon Cakes With Lemon- Caper Mayonnaise Recipe #119417
This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.
by GaylaJ
4 servings
50 min 40 min prep
Flavored Mayonnaise
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
Salmon Cakes
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onions
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
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.
