1 (15 1/2 oz.) can Salmon
2 eggs
12 saltine crackers, crushed
1 medium chopped onion
Dash of Tabasco, if desired
Drain most of liquid off Salmon. Mash Salmon and bones. Add other ingredients. Refrigerate 1 to 2 hours. Measure 1/3 cup for each patty. Put on cooking sheet sprayed with vegetable cooking spray. Bake 25 to 30 minutes at 350 F until brown.