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