Salmon & Crab Cakes

Ingredients

• 1 lemon
• 1/2 cup regular rolled oats
• 3/4 cup panko breadcrumbs, divided
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/4 cup light mayonnaise
• 1 egg, lightly beaten
• 2 tablespoons chopped fresh dill
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground pepper
• 1 (6 ounce) pouch refrigerated lump crabmeat, drained and flaked
• 2 (2.5 ounce) pouches skinless, boneless pink salmon, flaked
• 2 tablespoons olive oil
• 4 cups baby arugula
• 1/2 cup plain fat-free Greek yogurt
• 2 tablespoons snipped fresh chives
• 1 tablespoon fat-free milk
• dash salt

Instructions

1. Remove 1 teaspoon zest and squeeze 4 teaspoons juice from lemon. Set aside.
2. 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.)
3. 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.
4. 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.
5. 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.