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| 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."
Ingredients :
- 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
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 42M |
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- 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.
- 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(R) Nonfat Vanilla Greek Yogurt, red pepper, lemon juice, and garlic to a blender or food processor. Cover and blend until smooth.
Notes :
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