crab and corn cakes with roasted pepper-yogurt aioli

Ingredients

• Servings: 6
• 1/2 cup whole wheat panko bread crumbs
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• 1/4 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
• roasted pepper-yogurt aioli:
• 2 (5.3 ounce) containers voskos® nonfat vanilla greek yogurt
• 1/4 cup roasted red peppers, drained
• 4 teaspoons lemon juice
• 2 cloves garlic, minced

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 42 mins


• 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.