Salmon and Crab CakesRecipe preview on Faxo
Recipe

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
Steps
- 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.
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