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

1. Remove 1 t. zest and squeeze 4 t. juice from the lemon; set aside.
2. 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.
3. 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.