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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.

Source: Diabetic Living Magazine


Read the full recipe after the video.

Recipe Summary

10 mins
45 mins

Nutrition Profile:



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

2 crab cakes, 1 cup arugula, and 2 tablespoons yogurt mixture
308 calories; protein 22.1g; carbohydrates 20.2g; dietary fiber 2.2g; sugars 4.2g; fat 15.3g; saturated fat 2.6g; cholesterol 106.8mg; vitamin a iu 724.5IU; vitamin c 10.5mg; folate 58.6mcg; calcium 128.4mg; iron 1.7mg; magnesium 31.6mg; potassium 293.1mg; sodium 535.4mg.

2 1/2 lean protein, 2 fat, 1 starch, 1 vegetable