Crispy Salmon Croquettes Appetizer Recipe

In a medium bowl, gently combine the flour, Worcestershire, hot sauce, Dijon, garlic powder, scallions, drained salmon, onion, 1 of the eggs, 1 tsp Cajun seasoning, 1 tsp salt, and pepper. Stir with a fork until just combined. Refrigerate for at least 30 minutes.

Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, paprika, cornichons, cornichon brine, remaining 2 tsp Cajun seasoning, and 1/2 tsp salt in a small bowl. Set aside.

Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl. Using a 1/4 cup measure, scoop the chilled salmon mixture and shape it into oblong croquettes about 2 inches long.

Working one at a time, dip each croquette into the egg, then roll it in the panko to coat completely.

Heat the canola oil in a large skillet over high heat to 350°F. Line a plate with paper towels.

Carefully place the croquettes in the hot oil in a single layer, without overcrowding. Cook until golden brown, 2 to 3 minutes per side.

Transfer the cooked croquettes to the lined plate to drain. Let cool slightly and serve warm with the remoulade sauce.