1 15 oz. can pink or red salmon ( You can use, and I recommend it, Poached or baked fresh salmon) 2 tablespoons butter 1/2 cup all-purpose flour 1/2 cup milk 1/4 cup grated onion 1 tablespoon minced fresh flat leafed parsley 1 teaspoon dry mustard 1 teaspoon lemon juice 1/4 teaspoon Kosher salt 1/4 teaspoon fresh ground black pepper 1/4 teaspoon Zatarain's crab boil or Old Bay seasoning 1/4 teaspoon Tabascoฎ sauce 1 egg beaten 1 cup seasoned bread crumbs (divided) Drain salmon, reserving 1/2 cup liquid. Set liquid aside. Remove bones and skin from salmon, flake and set aside. Melt butter in a saucepan over low heat; add flour, stirring constantly. Gradually add reserved liquid and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Add onion, parsley, mustard, lemon juice, salt, pepper, beau monde seasoning, and hot pepper sauce, stirring well. Stir in salmon, egg, and 1/2 cup bread crumbs. Shape into 6 patties; dredge patties in remaining bread crumbs. Pour oil to a depth of 1/4 inch into a skillet. Fry patties in hot oil over medium heat 5 minutes or until browned; drain. These patties can be served with a topping of cream dill sauce, a lemon butter sauce, a lemony cheese sauce, or a cucumber yogurt sauce.
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