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Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli Popular Recipes

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Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli

"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."

Ingredients :

  • 1/2 cup whole wheat panko bread crumbs
  • 1/2 cup cornmeal
  • 1/4 teaspoon salt
  • 1/4 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
  • Roasted Pepper-Yogurt Aioli:
  • 2 (5.3 ounce) containers VOSKOS® Nonfat Vanilla Greek Yogurt
  • 1/4 cup roasted red peppers, drained
  • 4 teaspoons lemon juice
  • 2 cloves garlic, minced

Instructions :

Prep : 30M Cook : 6M Ready in : 42M
  • 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.
  • 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).
  • 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.

Notes :

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