Speaking of Lou, where is he?

Lou, I've missed your posts. Hope all is well with you.

Ann

Ann I wondered about him also. I have not seen him around and I do hope that everything is OK.

Trixie thank you for the review. Can you point me in the direction of the recipe please? When I do searches all I seem to get is WFD threads and it takes a long time to weed through those.

Dixiedog, here is the recipe that Lou posted:

LOUÂS - Baked Salmon or Crab Cakes

Chopped small , 1/3 cup of : Onion, Celery , Red Bell Pepper and
Micro wave for 2 minutes. Let it cool .

In a Bowl , put 1 - 14 ¾ oz. can of Pink Salmon or Crab Meat and
break up larger pieces. ( You can substitute Imitation Crab meat )
Sprinkle with : Black pepper and add:
½ teasp. of Garlic Powder , Onion Powder and ¼ level teasp.of Old Bay Seasoning.
2 level teasp. of Parsley flakes
3 heaping tablespoons of Mayonnaise
Fold and Blend this together with the Onions, Celery and Peppers
add: 1 cup of Italian Bread Crumbs.

Beat 1 egg and add 1 teaspoon of Baking Powder, beat well.
Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.)
If the mix is too wet add a little more Bread Crumbs

Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and ¾ inches thick
.I baked them on a cookie tin , lined with Aluminum Foil, sprayed with Pam

Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and
Broil on Low for 5 minutes or until a Golden Tan.
Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container.

Thank you Trixie for the recipe and Lou too! I will have to give them a try and looking forward to it.

Here ya go, I made 6 cakes and between me, DH and 3 1/2 yr. old grandson, we ate them all.

Lou's Baked Salmon Cakes

1/3 cup each finely chopped onion, celery, red bell pepper; microwave for 2 minutes; cool .
ÂPut 1 - 14 ¾ oz. can of pink salmon in a bowl and break up larger pieces. (I removed the skin & center bone)
ÂSprinkle with black pepper; ½ tsp. each of garlic & onion powder and ¼ level tsp. Old Bay Seasoning (I used salt-free Cajun seasoning), and 2 level tsp. parsley flakes. (I also added about 1 tbsp. lemon juice)
ÂAdd 3 heaping tablespoons of mayonnaise.
ÂFold and blend this together and add ½ cup each of flavored and plain bread crumbs.(I used all unflavored crumbs because that was all I had)
ÂBeat 1 egg and add 1 teaspoon of baking powder; beat well.
ÂAdd this to the salmon mix and blend with a fork until just mixed through.
ÂIf the mix is too wet, add a little more bread crumbs.
ÂMake 6 balls and flatten slightly to 4 inches round and ¾ inches thick.
ÂBake on a cookie sheet lined with aluminum foil, sprayed with Pam. (I used Reynold's Release)
ÂBake 20 to 25 minutes at 320 Degrees.
ÂBrush with melted butter and broil on low for 5 minutes or until a golden tan.
ÂServe hot or freeze separated with plastic wrap, in a Zip Lock bags or a container.

Thanks for the tip Trixie and to Lou for the recipe. I do have a question.

I find Salmon or Crab Cakes to be a little on the dry side and when I fried them I used the pan drippings to make a gravy. What kind of sauce/gravy would you use with the baked ones.

Beverly

My mother used to make a white sauce....with peas...but I didn't care for that...
Here's my current fave for salmon....wish I remembered who sent it to me....but I have had lots of compliments.

"Linda, this sauce with fresh ginger, orange zest and orange juice is wonderful. I also had a dill sauce available. Everyone loved this. I think it has your name on it.
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
1 1/2 tablespoons grated peeled fresh gingerroot
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1 1/2 tablespoons drained green peppercorns (*I omitted)
1/2 teaspoon sugar
1 tablespoon white-wine vinegar
Make the sauce while the salmon is poaching:
In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop."

I don't think they need a sauce, maybe a squeeze of lemon. We just like them the way they are and I made them again tonight.

I didn't realize Ann had posted the recipe before I did, sorry for the repeat. Anyway they are good salmon patties or cakes.

Thanks Lou!

Yea, that sauce recipe looks really goodd!

Beverly

Hello Everyone:
I haven't been in here much.
I think the last thing I posted was a birthday song for Sol.

Happen to take a peep in here tonight and saw all the posts on Salmon Patties.
I was a little shocked.

Thanks Trixie, I think you know the recipe can be used for Crab Cakes and other Seafood.
It is the smae one I used for the School of Little Fishes.

A good way to get the kiddies to try Fishcakes.

Ann :
Thanks for putting in the recipe. I forgot to put in some Sauces to use with the Patties.

Linda C , Put in a good one.

Most of the time I just use a seafood sauce and add a little Horseradish.
Or mix up a Tartar Sauce, with Mayo, Relish , Cream of Tartar,
a pinch of Garlic Powder and Old Bay. If you like it hot put in a dash of Tabasco Sauce.

Everyone , Thanks Again. I'll try to look in more often.

I've been treating Diviticulitus about 3 weeks ago. It wouldn't let go.

Then I fell on some Cinder Blocks while reconstructing my Daughters Waterfall and Pond.
Messed up my shin pretty good.That was on Mothers day.
It Huts like a Mother !!!
Getting a little better now.

I may be going out to Laguna Beach and to Las Vegas, soon, so I won't be in here when I do.

Talk to everyone later.
LOU

I always love Lou's school of fishes...LOL

No one here but me eats fish...so I've not tried the recipe.