Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli
Crab and corn cakes are a popular dish in coastal regions, especially in the United States.
This is gluten free, high protein and non vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli
Ingredients
Instructions
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In a large bowl, combine crab meat, corn kernels, breadcrumbs, beaten egg, chopped green onions, salt, and black pepper. Mix well.
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Shape the mixture into small patties.
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Heat vegetable oil in a frying pan over medium heat.
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Fry the crab and corn cakes until golden brown on both sides.
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In a separate bowl, mix Greek yogurt, lemon juice, Dijon mustard, roasted red pepper (finely chopped), salt, and black pepper to make the aioli.
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Serve the crab and corn cakes with the roasted pepper-yogurt aioli on the side.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
