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.

• Preparation Time: 30 mins
• Cooking Time: 12 mins
• Total Time: 42 mins
• Calories: 271 Calories

Ingredients

• ¼ teaspoon salt
• 4 teaspoons lemon juice
• ½ cup cornmeal
• 2 tablespoons olive oil
• 3 eggs, lightly beaten
• 2 cloves garlic, minced
• ¼ teaspoon black pepper
• ½ cup whole wheat panko bread crumbs
• 1 (5.3 ounce) container VOSKOS® Nonfat Vanilla Greek Yogurt
• 2 cups fresh or frozen corn kernels (thawed, if frozen)
• 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
• 2 (5.3 ounce) containers VOSKOS® Nonfat Vanilla Greek Yogurt
• ¼ cup roasted red peppers, drained

Recipe Instructions

Step 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.

Step 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).

Step 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.