1-2 tablespoons olive oil
salt and freshly ground black pepper
3/4 cup small-diced red onion
1 1/2 cups small-diced celery
1 cup small-diced red bell pepper
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (I used Old Bay)
1 cup bread crumbs
1/4 cup good mayonnaise
2 Tablespoons Dijon mustard
1extra-large egg, lightly beaten
Heat olive oil in large skillet, add the onion, celery, red peppers, parsley, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until the vegetables are soft, approximately 5 to 10 minutes. Cool to room temperature.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and egg. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into about 8 to 10 cakes.
Heat the remaining 1 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and saute for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.