Instructions: Drain the salmon, then flake it into a bowl. Add the egg; mix well. Set aside.

Melt the butter in a skillet over medium heat. Add the onion, bell pepper, garlic and celery and cook until soft, 6 to 8 minutes. Add the vegetables to the salmon and egg mixture. Season with salt and pepper and mix thoroughly. Refrigerate, covered, until the mixture is firm, at least 2 hours.

To make patties, shape about 1/2 cup of the mixture into ovals. Coat the patties thoroughly on both sides with the cornmeal.

Heat the oil in a frying pan over medium heat. Fry the cakes, a few at a time, until golden brown on one side, about 5 minutes. Carefully turn them and brown the other side, 4 to 5 minutes. Remove the patties from the pan and place on paper towels to drain.

This recipe can be made just as easily with crab meat.

Serve with a wedge of lemon, tartar sauce, ketchup or the sauce of your choice.

This recipe yields 6 servings.

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