Source: You CAN Eat That! Awesome Food for Kids with Diabetes by Robyn Webb, MS

These salmon cakes are swimming in flavor yet low in fat.

Servings

1 lb salmon fillet , cooked (or 14 oz. canned salmon)
24 saltine crackers , preferably whole wheat, finely crushed
1 raw large eggs , beaten
3 tbsp fat free mayonnaise
1 tbsp dijon mustard
2 scallions , trimmed and finely chopped
0.25 tsp old bay seasoning
2 tsp canola oil

1 In a medium-size mixing bowl, gently stir together the salmon, 2/3 of the crushed crackers, and all the remaining ingredients except the oil. Form mixture into 6 round cakes and set aside on a piece of waxed paper.
2 Place the remaining crushed crackers on a plate and coat both sides of each salmon cake, pressing gently to adhere. Transfer to a clean plate and refrigerate for 1 hour.
3 Heat the oil in a large nonstick skillet over medium-high heat. Fry the salmon cakes about 5 minutes per side until golden brown. Transfer to a paper towel to drain, then serve.

Fresh or canned crab meat may be used in place of the salmon.