Crispy Salmon Cakes With Lemon-Caper Mayonnaise

• Flavored Mayonnaise:
• 6 tablespoons fat-free mayonnaise
• 2 teaspoons capers
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper
• Salmon Cakes:
• 1 tablespoon vegetable oil, divided
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 3/4 cup crushed fat-free saltine crackers (about 20 crackers), divided
• 1 tablespoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 2 (7.5-ounce) cans salmon, drained, flaked, and bone pieces removed
• 1 large egg, lightly beaten

1. To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.
2. To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; saute 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture 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.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.

mayonnaise, mayonnaise, capers, lemon rind, lemon juice, freshly ground black pepper, red pepper, salmon cakes, vegetable oil, onion, celery, crackers, mustard, freshly ground black pepper, salmon, egg

Taken from www.myrecipes.com/recipe/crispy-salmon-cakes-with-lemon-caper-mayonnaise (may not work)