Crab And Corn Cakes With Roasted Pepper-Yogurt Aioli Recipe

Name: Crab And Corn Cakes With Roasted Pepper-Yogurt Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R) 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(R) Nonfat Vanilla Greek Yogurt; 1/4 cup roasted red peppers, drained; 4 teaspoons lemon juice; 2 cloves garlic, minced

Servings: persons

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(R) 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(R) Nonfat Vanilla Greek Yogurt
1/4 cup roasted red peppers, drained
4 teaspoons lemon juice
2 cloves garlic, minced

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.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup whole wheat panko bread crumbs, 1/2 cup cornmeal, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and more.

Yes, Crab And Corn Cakes With Roasted Pepper-Yogurt Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab And Corn Cakes With Roasted Pepper-Yogurt Aioli

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