Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli

Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli

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"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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42 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  • Cook

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  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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These were pretty good. I used corn kernels fresh off the cob. It was pretty tasty.

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