Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli recipe
All Recipes Trusted Brands: Recipes and Tips VOSKOS®
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
Nutrition Info
- 271.4 caloriescarbohydrate: 35.1 gcholesterol: 108.4 mgfat: 8.3 gfiber: 2.7 gprotein: 16.4 gsaturatedFat: 1.5 gservingSize: -sodium: 281.1 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli
Directions
-
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.