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I can't seem to settle on just one salmon/crab cake recipe and tend to try just about any one I find.  They're versatile and delicious and they're a hit with the kids.  But I'd almost go as far as to say that these were pretty exceptional.  A winner in my book :)  With a little squeeze of lemon and a dip in some Old Bay aioli, dinner perfection!

*Recipe courtesy of Family Circle magazine*

Salmon Cakes


2 tablespoons vegetable oil
1/2 sweet onion, diced small
1 medium carrot, finely diced
1 rib celery, finely diced
2 cans (7.5-oz each) pink salmon
1 egg
1 cup plain breadcrumbs
1 1/4 teaspoons Old Bay or other seafood seasoning
1 teaspoon Dijon mustard
1/4 cup light mayonnaise
1/4 cup chopped fresh parsley
1 tablespoon lemon juice

In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat.  Add onion, carrot and celery; cook 5 minutes until slightly softened.  Remove to a large bowl.

Drain salmon; remove bones.  Add to bowl with cooked vegetables along with remaining ingredients.  Combine well and form into small cakes, about 1/3 cup each.

In same skillet, add remaining tablespoon of oil and heat over medium heat.  When oil is hot, add cakes to pan and cook 3-4 minutes on each side or until browned.

Old Bay aioli:  Combine 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon grated garlic and 1/4 teaspoon Old Bay (or other seafood) seasoning.  Serve with cakes for dipping.