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Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli

Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli

  • Prep

    30 m
  • Cook

    12 m
  • Ready In

    42 m
VOSKOS(R)

VOSKOS®

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Stir together the whole wheat panko, cornmeal, salt, and pepper. Whisk in VOSKOS(R) 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(R) Nonfat Vanilla Greek Yogurt, red pepper, lemon juice, and garlic to a blender or food processor. Cover and blend until smooth.
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