4 (4-ounce) portions cooked salmon or 4 (5-ounce) cans salmon, drained well 1 ½ cups club crackers; finely crushed 2 large eggs, beaten 2 teaspoons Old Bay seasoning ½ cup red pepper, finely diced 1 teaspoon Siracha sauce ⅓ cup fresh chives, diced 1 teaspoon dried dill weed or 3 teaspoons fresh 2 limes (one zested and juiced) (one zested and juiced; set aside) 1 mango peeled and chopped 2 teaspoons powdered sugar
No nutrition information available
Preheat oven to 400 degrees. For mango coulis: Puree mango slices, juice of one lime, and 2 teaspoons of powdered sugar. Set aside. Flake the salmon with a fork. Add crackers to the bowl and work through with hands. Add the eggs, seasoning, pepper, chives, dill, Siracha sauce, and the zest and juice of one lime to the bowl. Combine the ingredients well. If the mixture is a little wet, add a bit more cracker meal. Use a medium cookie scoop or 1 and ½ tablespoons of mixture and lightly form into a ball (do not pack) and place on an ungreased baking sheet. Bake bites for 9-10 minutes. Place mango coulis in a small bowl then dust lightly with lime zest. Place bites around bowl. Dip and enjoy!