My mother prepared the noon meal for a half way house in the late 60's and early 70's in the town where I grew up. I remember she would make these Salmon Crochets every Friday.
This recipe for Salmon Crochets is one that I remember my mother changing from the way she originally use to make them, when I was a little girl. Her old recipe, she only used egg and flour in the salmon mixture, and then coated the crochet in flour and then pan fried them. I guess you could say, they were more like a Salmon Pattie. She started using cracker crumbs in the salmon mixture, and then also rolling the crochet in the cracker crumbs. They were so delicious and crispy good. She new that I enjoyed eating them so much that she would regularly make them when I was in college living at home, and she served them with her Homemade Tartar Sauce. I never make Salmon Crochets without thinking about my days in college and coming home to my Mother's cooking!
2 14.75 oz. canned Pink Salmon, drained
2 cups saltine cracker crumbs
1/3 cup onion, minced
3 Tablespoon parsley, minced (optional)
1/2 teaspoon salt
1 teaspoon black pepper
2-2 1/2 cups saltine cracker crumbs
vegetable oil for frying
After salmon is drained, put in a medium bowl and flake with a fork. Combine the next six ingredients and mix with the salmon. Mix well and form into 8 4-inch crochet balls. Pour 2 cups cracker crumbs in a shallow dish for coating the crochets and set aside. Heat the oil in a deep frying skillet on high. When the oil is heated to frying stage roll the crochets in the cracker crumbs and place in the oil. Fry until golden brown and crochet is done inside. Drain on paper towel.
Note: You can adjust the egg and cracker to get the right consistency for the crochet.