Salmon Patties (Chef Raymo)

2 Tablespoon butter
1/2 cup oil
2 (10 oz.) cans pink salmon, drained
1 small onion, minced
2 eggs
2 teaspoon whole grain mustard
1 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon dill
1 teaspoon celery salt
1/2 teaspoon black pepper and salt
1/2 teaspoon Tabasco sauce
1-1/2 cup cracker crumbs
1/2 cup flour

Remove the bones and skin from salmon. Using a fork, flake salmon and set aside.

In a small saut?pan or skillet, melt the butter over medium-high heat. Add the onion and saute for 2 to 3 minutes until tender. Transfer to a bowl and let cool slightly. Add the eggs and beat with a wire whisk until incorporated. Whisk in the mustard, mayonnaise, lemon juice, Worcestershire sauce, dill, celery salt, black pepper, salt, Tabasco sauce and cracker crumbs. Mix well.

Using a 1/3-cup measure, form into patties. Dust patties with flour. Heat 1/2 cup of oil. Fry the patties in batches for 3 to 4 minutes until brown. Serve hot. Yields 8 patties.

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