Crispy Salmon Cakes With Lemon- Caper Mayonnaise

Ingredients

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 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

Directions

1. 1

   Mayonnaise:.

2. 2

   Combine first 6 ingredients in a small bowl; cover and chill.

3. 3

   Salmon Cakes:.

4. 4

   Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.

5. 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. 6

   Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.

7. 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. 8

   Serve salmon cakes with flavored mayonnaise.