Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli recipe

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Ingredients

½ cup whole wheat panko bread crumbs
½ cup cornmeal
¼ teaspoon salt
¼ teaspoon black pepper
1 (5.3 ounce) container VOSKOS® Nonfat Vanilla Greek Yogurt
3 eggs, lightly beaten
2 cups fresh or frozen corn kernels (thawed, if frozen)
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
2 tablespoons olive oil
2 (5.3 ounce) containers VOSKOS® Nonfat Vanilla Greek Yogurt
¼ cup roasted red peppers, drained
4 teaspoons lemon juice
2 cloves garlic, minced

Nutrition Info

271.4 calories
carbohydrate: 35.1 g
cholesterol: 108.4 mg
fat: 8.3 g
fiber: 2.7 g
protein: 16.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 281.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together the whole wheat panko, cornmeal, salt, and pepper. Whisk in VOSKOS® Nonfat Vanilla Greek Yogurt and eggs until combined. Stir in corn and crabmeat.

  2. Coat a very large nonstick skillet with olive oil. Heat over medium-high heat. Using a 1/4-cup measure, add six portions of the corn-crab mixture to the hot skillet, spacing evenly. Cook about 6 minutes or until golden brown, turning once. Transfer to a warm serving plate. Repeat with remaining corn-crab mixture. Serve warm with Roasted Pepper-Yogurt Aioli (see below).

  3. Roasted Pepper-Yogurt Aioli: Add VOSKOS® Nonfat Vanilla Greek Yogurt, red pepper, lemon juice, and garlic to a blender or food processor. Cover and blend until smooth.

Recipe Yield

6 servings

Recipe Note

Whole wheat panko crumbs and cornmeal add a golden crunch to these sweet corn and crabmeat appetizer cakes. The tangy Greek yogurt-red pepper aioli topper adds a creamy contrast to the summery dish.

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