These craveworthy fish cakes are made with a blend of crabmeat and pink salmon and coated with a panko-oat crust. Served on a bed of lemony arugula with a yogurt dip, this 45-minute entree is a great choice for a healthy family dinner.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Remove 1 teaspoon zest and squeeze 4 teaspoons juice from lemon. Set aside.

  • Place oats in a food processor. Cover and process until ground. Stir together ground oats, 1 teaspoon of the lemon juice, 1/4 cup of the bread crumbs, the onion, celery, mayonnaise, egg, dill, mustard, and pepper in a large bowl. Add crab and salmon; stir gently just until combined. (Do not overmix.)

  • Place the remaining 1/2 cup bread crumbs in a shallow dish. Shape the crab mixture into eight patties. Dip the patties in the bread crumbs, turning to coat.

  • Heat 2 teaspoons of the oil over medium heat in a 10-inch skillet. Add half of the crab cakes; cook 6 minutes or until golden and heated through (165 degrees F), turning once. Remove from the skillet; keep warm. Repeat with another 2 teaspoons of the oil and the remaining crab cakes.

  • Whisk together the remaining 1 tablespoon lemon juice and the remaining 2 teaspoons oil in a large bowl. Add arugula; toss to coat. Combine the reserved lemon zest, the yogurt, chives, milk, and salt in a small bowl. Serve the crab cakes on the arugula and top with the yogurt mixture.

Nutrition Facts

308.1 calories; protein 22.1g 44% DV; carbohydrates 20.2g 7% DV; exchange other carbs 1.5; dietary fiber 2.2g 9% DV; sugars 4.2g; fat 15.3g 24% DV; saturated fat 2.6g 13% DV; cholesterol 106.8mg 36% DV; vitamin a iu 724.5IU 15% DV; vitamin c 10.5mg 18% DV; folate 58.6mcg 15% DV; calcium 128.4mg 13% DV; iron 1.7mg 9% DV; magnesium 31.6mg 11% DV; potassium 293.1mg 8% DV; sodium 535.4mg 21% DV.

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I baked the patties instead of frying...Yum! Read More