Hot Smoked Salmon on Ritz Santa's Little Helper, Ritz Crackers, Smoked

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Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, Worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Chill in refrigerator to allow flavors to combine, 30 minutes. Form mixture into 6 patties. Heat vegetable oil in a skillet over medium heat; fry the salmon patties until golden brown, about 4.

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Step 4: Drain the liquid off the canned salmon and use a fork to flake the salmon into a medium-sized bowl. (Photo #4) Step 5: Add all remaining ingredients, including the crushed Ritz crackers into the bowl with the salmon and stir to combine. (Photo #5) Step 6: Blend to combine all the ingredients.

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Heat the oil to about 325ºF (162ºC). Place the formed patties in the preheated skillet. Do not the crowd patties. Fry on each side for about 3 minutes, until golden brown. Remove the fried patties from skillet and place them on a paper towel. You may need to add a little more oil to the pan for additional batches.

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Simply place the salmon patties on a greased baking sheet and bake at 425 degrees for about 15 minutes. Flip them over and cook another five to ten minutes or until they are golden brown. Air Fryer Salmon: The air fryer is another great way to get that same great flavor but with less grease.

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Remove skin and bones from salmon (if not using boneless skinless) and place meat in a mixing bowl. First, chop bell pepper, green onion and parsley. Heat 1 Tbsp oil in a sauté pan over medium heat. Add chopped pepper and sauté until softened but still firm. Add capers and cook one additional minute.

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1. Drain canned salmon and add to a medium sized bowl. Gently break up the salmon and any bones with a fork. 2. Add the grated red onion, chopped green onion, dried dill, garlic powder and Old Bay seasoning. 3. Stir through gently. 4.

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Directions are based on the original recipe of 4 servings. Step 1. Preheat the oven to 350 degrees F. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets. If you want, cut the fillets into large serving pieces.

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1. Drain the salmon and reserve the liquid. 2. Add the crumbs, onion, and egg to the salmon. Shape into patties. 3. Cook the patties in oil until golden brown. Mia Schnaible.

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Instructions. 1. Crush up the crackers, and mix with the canned salmon, 1 egg, and seasoning. 2. Form into small (2-to-3 inch) patties, and roll into cornmeal to coat. If the mixture is too dry and crumbles when you try to form patties, add the other egg. 3.

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The steps. Clean a 14 ounce can of salmon. Add spices, eggs, mayo and mustard and mix well. Add cracker crumbs, bread crumbs or parmesan. Shape patties and bake at 350 for 20-25 minutes. Serve with lemons, cheese sauce, or lemon mayonnaise.

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Add the crackers to your salmon mixture. Next, mix in the Miracle Whip. Then add the salt, pepper, chives, and fresh parsley. Mix everything together well. Add a dash of olive oil or a couple tablespoons of butter to a skillet and begin to warm. Grab about 1 to 2 tablespoons of the mixture and begin forming a patty.

Hot Smoked Salmon on Ritz Santa's Little Helper, Ritz Crackers, Smoked

Step By Step Instructions. Drain salmon and remove bones. Shred with two forks. In a small bowl, combine beaten eggs and milk. Add milk mixture to salmon mixture, and gently stir. Crush crackers to a fine crumb. Add crackers, salt and pepper, and stir to combine. Heat butter in a large skillet over medium heat.

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Try not to break apart any of the large crab meat lumps. In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice. Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps.

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Drain salmon and set aside. In a large bowl add crushed crackers, minced vegetables, all the spices, mayonnaise and mustard, mix well. Fold in salmon and panko bread crumbs. Form into 4 patties or you could make appetizer size if desired. Heat about 4 tablespoons of olive oil in a skillet over medium heat, add patties in brown for about 4-5.

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The finer the mixture the less likely your patties will fall apart when cooking. Form 6 patties. In a frying pan, heat the oil and butter until the butter is melted. On medium heat, fry the patties 5 minutes per side, or until golden brown. You may need to add more oil and butter.

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Drain salmon. Remove skin and bones, if desired. In a medium bowl, flake the salmon. Add eggs and cornflakes. Mix by hand until the mixture comes together. If the mixture seems "loose", add a little more cornflakes. Form into patties. Heat about 1/4-inch of oil in a skillet over medium-high heat. Fry patties in oil until browned.