Skip to main content New<> this month
Get the Allrecipes magazine

Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli

Rated as 3.75 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


42 m servings 271
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. 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.
  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).
  3. 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.

Nutrition Facts

Per Serving: 271 calories; 8.3 35.1 16.4 108 281 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

These were pretty good. I used corn kernels fresh off the cob. It was pretty tasty.

We found these cakes to be not nearly as interesting as we had hoped and we didn't care for the sauce.

You need a good sauce to offset the blandness of these. I added another egg, more seasoning, and used fresh corn.