• 1 can pink Alaskan salmon, bones removed
• 8 saltine cracker halves*
• 1 ounce beer (approximately)
• 1 tablespoon Duke's mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire Sauce

• 1 teaspoons Old Bay Seasoning
• 1/8 teaspoon black pepper
• 1 large egg
• Oil for frying
• yellow mustard for serving (optional)

Break crackers into large bowl. Add just enough beer to moisten the crackers. They should start to soften. Add mayonnaise, Dijon mustard, Worcestershire Sauce, Old Bay Seasoning and black pepper. Mix all ingredients together well with a fork. Sparingly add salt to taste. Place the salmon meat in the bowl and gently fold into the mixture with a fork trying to not break up the lumps. Beat the large egg very well in a small bowl. While continuing to beat, pour the egg mixture evenly over the mixture. Let the egg fall through the meat for about 30 seconds to 1 minute. Form into (6) 2 ounce patties about 1/2 inch thick and place on a plate. Cover with plastic wrap and refrigerate for 15 minutes. Heat oil in a large sauté pan over medium heat. Carefully add patties and fry until golden brown, about 5-7 minutes on each side. Serve with yellow mustard.