Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli Recipe - Allrecipes.com
Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli Recipe
  • READY IN 42 mins

Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    12 mins
  • READY IN

    42 mins

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.
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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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