1/3 cup plain yogurt
1 tablespoon whole-grain Dijon mustard
2 large egg whites
1/2 cup chopped onion
1/2 cup chopped celery
1 cup crushed saltine crackers (about 15 crackers), divided
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cans pink salmon, skinless, boneless, and drained
4 teaspoons butter
Fresh tarragon sprigs (optional
To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add 1/2 cup onion and celery; cook 4 minutes or until tender.
Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently.
Cover and chill 10 minutes.
Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Coat patties evenly with remaining 1/2 cup crackers.
Cover and chill 20 minutes.
Melt butter in a large nonstick skillet over medium-high heat.
Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with sauce.
Garnish with fresh tarragon, if desired.