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Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli

Rated as 3.33 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."
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42 m servings 271
Original recipe yields 6 servings


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  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

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Read all reviews 3
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These were pretty good. I used corn kernels fresh off the cob. It was pretty tasty.

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

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