CRAB AND CORN CAKES WITH ROASTED PEPPER-YOGURT AIOLI

Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli image

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.

Provided by Voskos

Categories Trusted Brands: Recipes and Tips VOSKOS®

Time 42m

Yield 6

Number Of Ingredients 13

Ingredients

½ cup whole wheat panko bread crumbs
½ cup cornmeal
¼ teaspoon salt
¼ 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
2 (5.3 ounce) containers VOSKOS® Nonfat Vanilla Greek Yogurt
¼ cup roasted red peppers, drained
4 teaspoons lemon juice
2 cloves garlic, minced

Steps:

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.
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® Nonfat Vanilla Greek Yogurt, red pepper, lemon juice, and garlic to a blender or food processor. Cover and blend until smooth.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 35.1 g, Cholesterol 108.4 mg, Fat 8.3 g, Fiber 2.7 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 281.1 mg, Sugar 2.4 g