Crispy Salmon Croquettes with Remoulade Sauce

• 1 1/4 cups mayonnaise
• 1 tablespoon capers
• 1 teaspoon seafood seasoning (recommended: Old Bay)
• 1/2 teaspoon crushed garlic
• 2 1/2 teaspoons lemon juice
• 1 scallion, finely chopped
• 2 pre-cooked salmon fillets, about 1/2-pound
• 1 egg, lightly beaten
• 3/4 cup fish fry coating mix, plus more for coating (recommended: Kraft)
• 6 dashes hot sauce
• 1/4 cup remoulade sauce
• Canola oil, for frying

1. Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers.
2. Mix in scallion and set aside.
3. Using a fork flake the salmon meat away from the skin.
4. Discard skin.
5. In a medium bowl, beat egg.
6. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce.
7. Mix well to combine.
8. Form into 8 patties.
9. Pour the remaining fish fry mix into a pie dish or onto a dish.
10. Coat the patties in the remaining fish fry mix and set aside.
11. In a large skillet, heat a thin layer of oil over medium to medium-high heat.
12. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
13. Serve Croquettes hot with remaining remoulade sauce.

mayonnaise, capers, seafood seasoning, garlic, lemon juice, scallion, salmon, egg, coating mix, hot sauce, remoulade sauce, canola oil

Taken from www.foodnetwork.com/recipes/sandra-lee/crispy-salmon-croquettes-with-remoulade-sauce-recipe.html (may not work)