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Ingredients42 m servings 271
Original recipe yields 6 servings
- 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.
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Per Serving: 271 calories; 8.3 35.1 16.4 108 281 Full nutrition
ReviewsRead all reviews 3
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.