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1/7 Photos of Crispy Salmon Cakes With Lemon- Caper Mayonnaise
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.
Units: US | Metric
Serving Size: 1 (178 g)
Servings Per Recipe: 4
The following items or measurements are not included:
fat-free saltine crackers