Place oats in a food processor.
Cover and process until ground.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
