Creole Salmon Patties with Fresh Salmon

This is another delicious recipe for salmon patties, but it is made using fresh salmon instead of canned.

2 cups Fresh Salmon, flaked, skin and bones removed
1 cup Saltine Cracker Crumbs
2 Large Eggs
1 tsp Dried Parsley
1/4 tsp Onion Powder
1/4 tsp Lawry's Seasoned Salt
1/4 tsp Garlic Powder
1/4 tsp Pepper
1/4 tsp Salt
1 tsp Worcestershire Sauce
1/2 tsp Lemon Juice
1 -2 tsp Old Bay Seasoning, to taste
1/4 cup Milk

Canola Oil for frying

Begin with the flaked salmon in a large mixing bowl.

Add the remaining ingredients through the Old Bay, putting the milk in last. You want the mixture to be moist as it needs to be a little sticky to form the patties. You can add a splash more milk, if needed. (Do not let the mixture get runny.)  Form mixture into hamburger-sized patties and sprinkle each side of the patties with Old Bay Seasoning, then place the patties on a plate.

Heat a large skillet over medium heat. Add oil to the pan, just enough to cover the bottom of the pan.  Heat briefly, and then add the patties to the pan. Brown about 3 minutes on each side, until golden. (Note: Only flip the patties once during cooking.) Serve immediately with cocktail sauce or a light lemon-dill sauce.

Makes about 5 patties.  Leftovers make great sandwiches!