Salmon & Crab Cakes

Salmon & Crab Cakes

1 Review
From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 1 lemon
  • ½ cup regular rolled oats
  • ¾ cup panko breadcrumbs, divided
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • ¼ cup light mayonnaise
  • 1 egg, lightly beaten
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground pepper
  • 1 (6 ounce) pouch refrigerated lump crabmeat, drained and flaked
  • 2 (2.5 ounce) pouches skinless, boneless pink salmon, flaked
  • 2 tablespoons olive oil
  • 4 cups baby arugula
  • ½ cup plain fat-free Greek yogurt
  • 2 tablespoons snipped fresh chives
  • 1 tablespoon fat-free milk
  • Dash salt

Preparation

  • Prep

  • Ready In

  1. Remove 1 teaspoon zest and squeeze 4 teaspoons juice from lemon. Set aside.
  2. Place oats in a food processor. Cover and process until ground. Stir together ground oats, 1 teaspoon of the lemon juice, ¼ 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.)
  3. Place the remaining ½ cup bread crumbs in a shallow dish. Shape the crab mixture into eight patties. Dip the patties in the bread crumbs, turning to coat.
  4. 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°F), turning once. Remove from the skillet; keep warm. Repeat with another 2 teaspoons of the oil and the remaining crab cakes.
  5. 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 information

  • Serving size: 2 crab cakes, 1 cup arugula, and 2 tablespoons yogurt mixture
  • Per serving: 308 calories; 15 g fat(3 g sat); 2 g fiber; 20 g carbohydrates; 22 g protein; 59 mcg folate; 107 mg cholesterol; 4 g sugars; 724 IU vitamin A; 10 mg vitamin C; 128 mg calcium; 2 mg iron; 535 mg sodium; 293 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 2 fat, 1 starch, 1 vegetable

Reviews 1

February 08, 2019
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By: Deb Feldman
I baked the patties instead of frying...Yum!
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