I was recently inspired by Chobani’s #MadeWithChobani Project to to come up with a great Super Bowl recipe using Chobani Yogurt. I thought for about half-second before I knew I wanted to make some crab cakes. Unless they have an aversion to seafood, I have yet to meet a person who does not like crab cakes. What’s not to love about tender, succulent crab meat formed into gorgeous little patties and fried to golden perfection? However, all too often I see crab cakes stuffed with all sorts of unnecessary ingredients. The key to a great crab cakes is to not overdo it. There is no reason to pack your crab cakes with a bunch of different veggies and spices that will only hide the delicious star of the show. People want to taste crab when they’re eating a crab cake – which is why I knew Chobani Plain Greek Yogurt would be the perfect fit in my crab cake. It has way less fat and calories than mayonnaise and gives the cake a unique, creamy tang that you can’t get with any other product. To tie it all together, I paired the crab cakes with a Chipotle Cream Sauce made with Chobani Plain Greek Yogurt. I find the richness of a fried crab cake needs a dipping sauce with a little acid and heat to balance it all out, which is why I took standard tartar sauce and upgraded it with some heat.
Give these Crab Cakes a try for your Super Bowl party or even served on a bed of greens for a delicious weeknight meal and you’ll see Chobani means so much more than just yogurt.
Crab Cakes Chobani with Chipotle Cream Sauce
- 1/2 cup Chobani Plain Greek Yogurt
- 1 large egg, beaten
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- A few drops of Tabasco sauce
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 pound crab meat (I canned claw meat), picked free of any shells
- 20 saltine crackers, finely crushed
- Canola oil for frying
- **Chipotle Cream Sauce**
- 1 cup Chobani Plain Greek Yogurt
- 2 tbsp. diced cornichons
- 2 tsp. capers, chopped
- 1 tsp. white vinegar
- 2 Chipotles in adobo sauce, finely chopped
- In a small bowl, whisk together yogurt, egg, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper. Set aside.
- In a medium bowl, gently toss crab meat with crackers. Fold in yogurt mixture until combined.
- Refrigerate for at least one hour.
- Meanwhile, whisk together the Chipotle Cream sauce ingredients in a small bowl. Refrigerate until ready to use.
- When ready to fry, form 2 tbsp. of the crab mixture into balls. Gently press down to flatten slightly. Repeat until all crab mixture has been used.
- Add oil to a large pan over medium heat.
- After 2 – 3 minutes of heating the oil, add several crab cakes and cook 2 – 3 minutes per side until golden brown, being careful not to crowd the pan with too many crab cakes at once. Work in batches and repeat until all crab cakes have been cooked.
- Serve with Chipotle Cream Sauce.