A New Orleans tradition. Since 1889. This easy-to-prepare mix has just the right blend of ingredients for great-tasting New Orleans style food and comes from Zatarain's since 1889 the leader in authentic New Orleans cooking.
Bread Crumbs (Bleached Wheat Flour, Yeast, Sugar, Salt), Bread Crumb (Bleached Wheat Flour), Onion, Potato Flake, Red Bell Pepper, Salt, Corn Maltodextrin, Romano Cheese (Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Garlic, Monosodium Glutamate (Flavor Enhancer), Parmesan Cheese (Part-Skim Milk, Cheese Cultures, Salt Enzymes), Spices (including Red Pepper), Natural Flavor (including Milk), Sugar, Vinegar, Whey, Buttermilk Powder, Yeast Extract, Hydrolyzed Corn Gluten & Soy Protein, Sodium Phosphate, Dextrose, Molasses, Lemon Puree, Corn Syrup Solids, Turmeric, Caramel Color, Disodium Inosinate & Guanylate (Flavor Enhancers), and Extractives of Annatto.
Stovetop Directions:1. Beat 1 egg in large bowl. Add Zatarain's Salmon Cake Mix and 2/3 cup mayonnaise; mix until well blended. Add 1 can (14.75 ounces) canned salmon, drained and bones and skin removed, if desired; toss gently until well mixed.2. Shape mixture into 7 patties. Refrigerate 30 minutes.3. Heat 1 tablespoon oil in large skillet on medium heat. Add 4 crab cakes; fry about 4 minutes per side until golden brown and cooked through (internal temperature of 165degF). Repeat with remaining Salmon cakes, adding additional 1 tablespoon oil as needed.Makes 7 Salmon Cakes.
Always refer to the actual package for the most accurate information