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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Under-The-Sea Salmon Cakes

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.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	187.7

Total Carbs	10.8 g

Dietary Fiber	0.7 g

Sugars	1.0 g

Total Fat	6.8 g

Saturated Fat	1.0 g

Unsaturated Fat	1.9 g

Potassium	444.9 mg

Protein	19.4 g

Sodium	345.7 mg

Dietary Exchanges 6.8 Fat, 0.1 Vegetables, 2.0 Meat, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb salmon fillet 24.0
24 each saltine crackers 1.0
1 each raw large eggs 3.0
3 tbsp fat free mayonnaise 1.0
1 tbsp dijon mustard 2.0
2 each scallions 0.25
0 1/4 tsp old bay seasoning 2.0
2 tsp canola oil

Directions

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.
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.
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.