Oregon Salmon Patties

Drain the salmon reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion and cook until tender.

In a medium bowl combine the onions with the reserved salmon liquid 1/3 of the cracker crumbs eggs parsley mustard and salmon. Mix until well blended then shape into six patties. Coat patties in remaining cracker crumbs.

Melt shortening in a large skillet over medium heat. Cook patties until browned then carefully turn and brown on the other side.