1 pound salmon fillet, cooked and flaked or (14.75 ounce) can of pink or red salmon, undrained
1/3 cup of finely minced onion
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/4 teaspoon of Old Bay seasoning, or to taste, optional
1 tablespoon fresh chopped parsley
1/4 teaspoon zest from a fresh lemon
15 saltine crackers, crushed fine
1 large egg, beaten
1/8 cup of water
1/2 cup of canola or vegetable oil
If using fresh salmon, brush with olive oil and season lightly with salt and pepper. Grill for about 6 minutes or bake wrapped in foil at 350 degrees F for approximately 10 minutes. Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Slice lemon into wedges and reserve. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.
Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately with a squeeze of the reserved fresh lemon.
Combine first 6 ingredients in a small bowl; cover and chill.
Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute’ 4 minutes, or until tender.
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.
Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
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.
Serve salmon cakes with flavored mayonnaise.
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 celery stalks, finely chopped
1 medium green bell pepper, cored, seeded and finely chopped
1/2 pan prepared cornbread, finely crumbled
3 large eggs, lightly beaten
2 cups shucked oysters, cut into thirds
1 bunch scallions (green and white parts), coarsely chopped
1/2 bunch flat-leaf parsley, coarsely chopped (about 1/2 cup)
2-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons poultry seasoning
1/4 teaspoon dried thyme
Heat the vegetable oil in a large skillet over medium heat. Add onion, celery and bell pepper and cook, stirring for 5 to 8 minutes, until the vegetables begin to soften. Remove from heat and set aside.
Preheat the oven to 350 degrees. Grease a 9- by 12-inch baking dish with vegetable shortening.
In a large mixing bowl, combine all ingredients including stock, using your hands or a fork. Transfer the mixture to the prepared baking dish, cover with foil and bake for 1 hour. Uncover the dish and bake an additional 20 minutes, until the top is golden brown and crusty. Let sit at least 15 minutes before serving.