Crispy Salmon Cakes with Lemon-Caper Mayonnaise

1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20 crackers), divided
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 7-ounce cans Kirkland Signature* Canned Salmon, drained and flaked
1 large egg, lightly beaten
LEMON-CAPER MAYONNAISE
6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon peel
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
Method

1. Prepare Lemon-Caper Mayonnaise: Combine all ingredients in a small bowl; cover and chill.
2. To prepare the salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté for 4 minutes, or until tender.
3. In a medium bowl, combine onion mixture, 1/2 cup crackers,mustard, black pepper, salmon and egg.
4. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill for 20 minutes.
5. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties and cook for 5 minutes on each side,or until lightly browned.
6. Serve the salmon cakes with Lemon-Caper Mayonnaise.

Makes 4 servings