Salmon and Crab Cakes

Salmon and Crab Cakes

Recipes  Main Dish  Quick and Easy  Seafood 

Description

These fish cakes are a satisfying, delicious and healthy main dish. They are mixed with pink salmon and crabmeat, coated in rolled oats and panko bread crumbs, fried in olive oil and then served on a bed of arugula and topped with a lemon yogurt dip.

Ingredients

1 lemon, for zest and juice
1/2 c. regular rolled oats
3/4 c. panko bread crumbs, divided
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. light mayonnaise
1 egg, lightly beaten
2 T. chopped fresh dill
1 t. Dijon mustard
1/2 t. black pepper
6 oz. pouch refrigerated lump crabmeat, drained and flaked
2 - 2.5 oz. pouches skinless, boneless pink salmon, flaked
2 T. olive oil, divided
4 c. baby arugula
1/2 c. plain fat-free Greek yogurt
2 T. snipped fresh chives
1 T. fat-free milk
dash salt

Directions



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Remove 1 t. zest and squeeze 4 t. juice from the lemon; set aside.

Add oats to a food processor; cover; process until ground. Stir them with 1 t. lemon juice, 1/4 c. bread crumbs, onion, celery, mayo, egg, dill, mustard, and pepper in a large bowl. Add crab and salmon; stir gently just until combined. DON'T overmix.

Place the remaining 1/2 c. bread crumbs in a shallow dish. Shape the crab mixture into 8 patties. Carefully dip the patties into the bread crumbs, turning to coat.

Heat 2 t. olive oil over medium heat in a 10" skillet. Add half of the crab cakes; cook 6 minutes or until golden, turning once. Remove from the skillet; keep warm. Repeat with another 2 t. olive oil and the remaining crab cakes.

Whisk together the remaining 1 T. lemon juice and remaining 2 t. olive oil in a large bowl; add arugula; toss to coat.

Combine the reserved lemon zest, yogurt, chives, milk, and salt in a small bowl.

Serve the crab cakes on a bed of arugula, topped with the yogurt mixture.

4 servings.

Prep Time

Cook Time