Salmon Crab Cakes

Ingredients

• 1 lemon
• ½ cup regular rolled oats
• ¾ cup panko breadcrumbs, divided
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• ¼ cup light mayonnaise
• 1 egg, lightly beaten
• 2 tablespoons chopped fresh dill
• 1 teaspoon Dijon mustard
• ½ 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
• ½ cup plain fat-free Greek yogurt
• 2 tablespoons snipped fresh chives
• 1 tablespoon fat-free milk
• Dash salt

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