Lemon Salmon Loaf

• 1-7 3/4 oz can salmon, drained
• 1/2 can cream celery soup
• 2 eggs, separated
• 1 med. Onion, chopped
• 1/2 cup cracker crumbs
• 1 tsp. parsley
• Dash of salt and pepper
• 1 tbsp. marg. Melted
• 1 lemon

Directions

Squeeze lemon over salmon. Beat egg whites until stiff. Beat yolks slightly. Mix all ingredients, leaving the egg whites till last. Then fold in gently. Bake at 350F for about 45 minutes.