Name: Salmon & Crab Cakes
Prep time: 10 min
Total time: 45 min
Ingredients: 1 lemon; 0.5 cup regular rolled oats; 0.75 cup panko breadcrumbs, divided; 0.5 cup finely chopped onion; 0.5 cup finely chopped celery; 0.25 cup light mayonnaise; 1 egg, lightly beaten; 2 tablespoons chopped fresh dill; 1 teaspoon Dijon mustard; 0.5 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; 0.5 cup plain fat-free Greek yogurt; 2 tablespoons snipped fresh chives; 1 tablespoon fat-free milk; Dash salt

Salmon & Crab Cakes

5.0

(3)

2 Reviews

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.

EatingWell Test Kitchen

Updated on March 12, 2019

Prep Time:

10 mins

Additional Time:

35 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

High-Protein Low-Calorie Nut-Free

Jump to Nutrition Facts

Ingredients

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

Directions

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 (per serving)

308	Calories
15g	Fat
20g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 308
% Daily Value *
Total Carbohydrate 20g	7%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 22g	44%
Total Fat 15g	20%
Saturated Fat 3g	13%
Cholesterol 107mg	36%
Vitamin A 725IU	14%
Vitamin C 11mg	12%
Folate 59mcg	15%
Sodium 535mg	23%
Calcium 128mg	10%
Iron 2mg	9%
Magnesium 32mg	8%
Potassium 293mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.