Cuban Salmon Cakes

And being made perfect, he became the source of eternal salvation to all who obey him, - Hebrews 5:9

2-6 ounce cans salmon

1 c crushed Butter flavored crackers
1/2 c mayo
1/2 c panko bread crumbs
1/2 onion, diced

1/2 shallot, diced
1 stalk celery, minced
1/8 t pepper flakes

1 T lemon juice
2 t dry mustard
1/2 t kosher salt
1 t Cuban seasoning
1 t garlic granules
1 t onion powder

2 T fresh cilantro 
olive oil for frying

Drain salmon and set aside. In a large bowl add crackers, minced vegetables, all the spices, juice and mayo mix well. 
Add salmon. 
Make salmon patties and roll in panko. 
Add more lemon juice if desired.

Heat olive oil in a skillet over medium heat, add patties and brown.

Drain on paper towel.

Serve with smoky remoulade found on this blog under the sauces tab. 
You can also bake these, preheated 425 degrees.
Drizzle with clarified butter, 15 minutes on each side, if not browned enough, put under broiler on middle rack for 1 minute or until desired brownness.