Prep Time:10 minsAdditional Time:35 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:35 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
1lemon
½cupregular rolled oats
¾cuppanko breadcrumbs, divided
½cupfinely chopped onion
½cupfinely chopped celery
¼cuplight mayonnaise
1egg, lightly beaten
2tablespoonschopped fresh dill
1teaspoonDijon mustard
½teaspoonground pepper
1 (6 ounce) pouch refrigerated lump crabmeat, drained and flaked
2 (2.5 ounce) pouches skinless, boneless pink salmon, flaked
2tablespoonsolive oil
½cupplain fat-free Greek yogurt
2tablespoonssnipped fresh chives
1tablespoonfat-free milk
Dash salt
DirectionsRemove 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.Originally appeared: Diabetic Living Magazine
Directions
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.
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)308Calories15gFat20gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
