Directions:
- Drain canned salmon and carefully remove all bones, skin and dark brown material. Take your time in doing this - all remaining salmon should be light pink when you're finished.
- In a large mixing bowl, combine salmon, mayonnaise (not Miracle Whip), beaten eggs, pimientos, parsley, lemon juice, basil, vinegar, salt, mustard, and Mrs. Dash seasoning, (but NOT the Old Bay). Mix carefully with a spatula - the mix will be runny at this point.
- Crush the oyster crackers by hand and add them to the mix which should make the blend stiff enough to make up the salmon cakes - you do not want a dry mix.
- In a large skillet, heat the Crisco over high heat until a few drops of water in the oil crackles and pops. If you cut down on the amount of shortening, the sides of the salmon cakes will not brown up properly and you'll experience a temperature drop in the oil which can result in a greasy end product!
- Make up the salmon cakes so that they look like fat burgers, (gently make them up, taking care to not squeeze them together - they will flatten out on the tops and bottoms by themselves as they fry), laying them on a large plate, (I get 7 thick ones, about 3 across), and then sprinkle on the Old Bay seasoning.
- When the cooking oil is hot enough, (they should start frying immediately - if not, the oil is too cold!), lay in the salmon cakes. Don't crowd them or you'll drive down the oil temperature - I always make two batches with 3-4 patties in each.
- When one side has reached a deep golden brown, (about 4 minutes), carefully turn the cakes and allow the second side to brown. As soon as they are browned equally on both sides, remove them to a plate with a couple of paper towels on it to soak up excess oil. Do not overcook them - when they're brown, they come out! Serve while still hot.
- NOTE: Do not mash these salmon cakes with a spatula as they fry because they will be very dry-tasting if you do.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1035.62 Kcal (4336 kJ) | ||
| Calories from fat | 817.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.82g | 140% | |
|---|---|---|---|
| Cholesterol | 189.74mg | 63% | |
| Sodium | 1159.41mg | 48% | |
| Potassium | 588.56mg | 13% | |
| Total Carbs | 18.75g | 6% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 38.24g | 76% | |
| Vitamin C | 6mg | 10% | |
| Iron | 3.4mg | 19% | |
| Calcium | 433.4mg | 43% | |
| Amount Per 100 g | |||
| Calories | 369.55 Kcal (1547 kJ) | ||
| Calories from fat | 291.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.41g | 140% | |
|---|---|---|---|
| Cholesterol | 67.71mg | 63% | |
| Sodium | 413.73mg | 48% | |
| Potassium | 210.03mg | 13% | |
| Total Carbs | 6.69g | 6% | |
| Sugars | 0.52g | 6% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 13.65g | 76% | |
| Vitamin C | 2.2mg | 10% | |
| Iron | 1.2mg | 19% | |
| Calcium | 154.7mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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