Salmon & Crab Cakes


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.

Prep Time:
10 mins
Additional Time:
35 mins
Total Time:
45 mins
4 servings
Nutrition Profile:


  • 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


  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, 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.)

  3. 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.

  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 degrees 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.

    Salmon & Crab Cakes

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.

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