Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli

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Description

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

  • 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

Prep Time: 30 mins

Cook Time: 12 mins

Total Time: 42 mins

Servings: 6

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