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.
Source: Diabetic Living Magazine
Gallery
Read the full recipe after the video.
Ingredients
Directions
Nutrition Facts
Serving Size: 2 crab cakes, 1 cup arugula, and 2 tablespoons yogurt mixture
Per Serving:
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.
Exchanges:
2 1/2 lean protein, 2 fat, 1 starch, 1 vegetable