I originally posted this recipe for fat-free Crab Balls in 2015 and it's been a staple in my house ever since.
The 13-Year-Old requested them when we meal planned together on Sunday making this as good of a time as any to re-post.
Interestingly, this is one of my few archive recipes where I couldn't find the original photos. So I snapped these last night. As you can see someone was getting pretty impatient.
Ingredients
- 1 large egg
- 2 tbsp nonfat Greek yogurt
- 2 heaping teaspoon Old Bay
- 2 heaping teaspoon parsley
- ½ tsp yellow mustard
- pinch of salt and pepper
- 2 slices of soft whole wheat bread with the crusts removed
- 1 lb crabmeat
Instructions
Preheat the broiler.
Put the egg, yogurt, Old Bay, parsley, mustard, salt and pepper in a bowl. Whisk until everything is well combined.
Cut or tear the bread into small pieces. Add the bread and crabmeat to the egg mixture and toss everything together.
Form into 20 balls and place them on a cookie sheet sprayed with non-stick cooking spray.
Broil for 10 minutes or until tops begin to get crusty.
Maryland-Style Crab Balls
Ingredients
- 1 large egg
- 2 tablespoon nonfat Greek yogurt
- 2 heaping teaspoon Old Bay
- 2 heaping teaspoon parsley
- ½ teaspoon yellow mustard
- pinch of salt and pepper
- 2 slices of soft whole wheat bread with the crusts removed
- 1 lb crabmeat
Instructions
- Preheat the broiler.
- Put the egg, yogurt, Old Bay, parsley, mustard, salt and pepper in a bowl. Whisk until everything is well combined.1 large egg, 2 tablespoon nonfat Greek yogurt, 2 heaping teaspoon Old Bay, ½ teaspoon yellow mustard, pinch of salt and pepper, 2 heaping teaspoon parsley
- Cut or tear the bread into small pieces. Add the bread and crabmeat to the egg mixture and toss everything together.2 slices of soft whole wheat bread with the crusts removed, 1 lb crabmeat
- Form into 20 balls and place them on a cookie sheet sprayed with non-stick cooking spray.
- Broil for 10 minutes or until tops begin to get crusty.
Notes
- I normally use claw meat as it's the most affordable and the meat is nice and sweet.
- I had to add "heaping" to the recipe as I'm always super generous with the Old Bay and parsley but 2 teaspoons of each make a nice mild ball.
- If you don't have yogurt, a dollap of mayo works too.
- I'm giving the nutrition information for each ball to make it easy to track. That's how I enter them in MyFitnessPal.
Jessica says
Is it okay to used canned crab? If you have, do you have any recommendations on brands?
Roni says
Totally! I usually just buy the store brand that they sell in the fish department. I'm not picky. 🙂
Megan Green says
Would this work with imitation crab meat?
Roni says
Good question! I'm not sure, I've never bought it but I don't see what not. You may have to chop it a bit to it incorporated into the mixture better. I'm imagining the imitation isn't as soft (for lack of a better word).
Margaret Brown says
Could these be cooked in a air fryer?
Roni says
I don't see why not! But I've never done it.