This was a childhood favorite of mine. (I say that a lot… I guess I liked to eat) I must admit I have looked in our family file but haven’t turned up the exact recipe I grew up eating. I’m afraid it may have been one of those instances where a recipe wasn’t used, the cook just “made croquettes”. The ingredients for this one are similar to what I recall, and salmon is the main flavor, so for now it’s my go-to substitute.
We had them as is, but I think they are perfectly set off by a good Remoulade Sauce (That’s the first bonus! See recipe, below.)
For Crab Cakes, (that’s the second bonus) substitute two – 8 oz cans of drained Crabmeat (reserve liquid) or equal amount of fresh flaked Crab for the Salmon.
Ingredients:
1 – 15 ounce can Pink Salmon, flaked; drain and reserve liquid
1 large egg whisked
1/2 teaspoon garlic powder (or substitute one clove garlic minced)
1 cup saltine crackers, well crushed (or substitute 1 cup panko breadcrumbs)
2-3 green onions chopped fine
2 tablespoons (about ¼ of a small) red bell pepper chopped fine
2 tablespoons mayonnaise
2 teaspoons dried parsley
1 tablespoon creamy Dijon mustard
1 tablespoon lemon juice
1/ 4 teaspoon salt
1/ 4 teaspoon black pepper
1/4 cup canola or vegetable oil
Directions:
In a large bowl mix together salmon, egg, garlic, 3/4 cup of cracker crumbs, green onions, red bell pepper, mayonnaise, parsley, mustard, lemon juice, salt, and black pepper. You can pick out the salmon bones if you want, but they are nutritious so we left them in.
Mix to combine and form into 10-12 patties. Press them well so they do not fall apart. If they are too dry and won’t hold their shape, add a little of the reserved salmon liquid until they can hold form.
Sprinkle remaining cracker crumbs evenly over all the patties, roll gently to make it stick.
Add cooking oil to a 12-inch skillet over medium-high heat. Once oil is hot but not smoking, cook for about 5 minutes per side until golden brown on both sides.
Drain on paper towels, Serve warm.
If you are cutting back on fried food, these can be baked!
Place the patties on a baking rack over a shallow pan and bake for 14-16 minutes, or until golden brown.
Quick Remoulade Sauce
A passable version of the Creole classic made from store bought ingredients.
In a medium bowl mix well together:
1/2 cup mayonnaise
3 tablespoons dill pickle relish, drained
1 tablespoon coarse-grained mustard
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 to 3 teaspoons Lemon Juice to taste
Once mixed add lemon juice a little at a time until it tastes “right.”
This will make about 1 cup total. Put any extra in a jar and it will last refrigerated for about 2 weeks.