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.

• Ready In: 50 mins
• Serves: 4

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 1/2ounce) 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. 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.