• 2   cups 
    flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
  • 1/2  cup 
    fine cracker crumbs
  • 1   
    large egg, lightly beaten
  • 1/2  cup 
    celery, chopped
  • 1/4  cup 
    red onion, chopped
  • 1/4  cup 
    red pepper
  • 1/4  cup 
    yellow pepper
  • 2   tablespoons 
    parsley, minced
  • 1 1/2  teaspoons 
    capers, drained
    dash hot sauce
  • 1/2  teaspoon 
    Worcestershire sauce
  • 3/4  teaspoon 
    crab seasoning
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    black pepper
  • 1/2  cup 
  • 1   teaspoon 
    Dijon mustard
  • 2   tablespoons 
  • 2   tablespoons 
Combine all ingredients except for butter and oil.
Divide into 8 equal portions and form into patties
Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
When cooked, set onto a paper towel lined plate to catch any extra oil.
Serve hot with Remoulade Sauce.
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