Salmon Croquettes(100 Portions; Each Portion: 2 Croquettes)

• 1 1/4 qt. milk
• 2 1/2 qt. bread crumbs (dry)
• 2 qt. (about 2 lb.) cracker crumbs
• 1 qt. salmon stock
• 18 (1 lb.) cans salmon, flaked and drained
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1/2 qt. onions, minced
• 1 qt. celery, diced
• 1/2 c. lemon juice
• 2 tsp. lemon rind
• 18 eggs (whole), beaten
• 1 3/4 gal. cracker crumbs (to roll in)

1. Combine milk and 2 1/2 quarts bread crumbs; mix until there are no lumps.
2. Add all ingredients, except cracker crumbs; to milk and crumb mixture; mix well.
3. Cover container with waxed paper; store in refrigerator to chill well before shaping.
4. Dip chilled mixture with a number 12 scoop; shape into croquettes.
5. Roll in crumbs. Fry in deep fat (350u0b0) until golden brown.
6. May be baked as a loaf or in 2-ounce patties and grilled on a 375u0b0 griddle without coating.

milk, bread crumbs, cracker crumbs, salmon stock, salmon, salt, pepper, onions, celery, lemon juice, lemon rind, eggs, cracker crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400337 (may not work)