1 16 oz can salmon — drained and flaked
1 cup dry bread crumbs
2 eggs
1/4 teaspoon leaf thyme
1/2 teaspoon celery salt
1 cup crushed cheese crackers
vegetable oil 3 English muffins — split and toasted
butter 2 cups Hollandaise sauce
paprika
Serves 6
In bowl, combine salmon, bread crumbs, eggs, thyme, and celery salt. Shap0e in to 6 patties and coat well with crushed crackers. In skillet, saute patties in hot oil; drain. Transfer to Crock-Pot. Cover and cook on High for 2 to 3 hou
rs. Butter English muffin halves. Place one patty on each English muffin half and top with Hollandaise. Sprinkle with paprika