(14-ounce) cans salmon, drained and cleaned
spring (green) onion, chopped
celery, finely chopped
club crackers, crushed
Old Bay seasoning
eggs, slightly beaten
A couple of dashes of hot sauce
1In a large frypan over medium high heat, heat butter and olive oil. In a medium bowl, combine salmon (that has been picked free of the round bones, skin and lateral line) with the onions, celery, garlic powder, Old Bay Seasoning, cracker crumbs, hot sauce and eggs. Mix well. Form into small patties and fry until golden brown, turning once. Drain on paper towels.