Baked Crab Cake Balls with Sriracha Dipping Sauce
Ingredients
The Crab Cake Balls
-
1
large
egg, lightly whisked
-
¼
cup
plain Greek yogurt
-
1
Tbsp
Dijon mustard
-
¼
tsp
Sriracha sauce
-
2
tsp
fresh lemon juice
-
2
medium
green onions, chopped
-
1½
tsp
Old Bay seasoning
-
1
lb
jumbo lump crab meat
-
1
cup
whole wheat Panko breadcrumbs
-
¼
tsp
garlic salt
-
⅛
tsp
black pepper
The Sriracha Dipping Sauce
-
¼
cup
plain Greek yogurt
-
¼
cup
mayonnaise
-
2
Tbsp
Sriracha sauce
Instructions
- Preheat the oven to 350°F.
- Rinse the crab meat and remove any shells without breaking large lumps.
- In a large bowl, whisk together the egg, yogurt, Sriracha, lemon juice, green onions, and Old Bay seasoning until well combined.
- Gently mix in the crab meat, then fold in the breadcrumbs, garlic salt, and pepper.
- Form the mixture into 24 (1-inch) balls and place them on a cookie sheet.
- Cover with plastic wrap and refrigerate for 30 minutes or overnight.
- Bake the crab cake balls for 25 to 30 minutes until golden brown, broiling for an additional 5 minutes for extra crispiness, if desired.
- For air frying, arrange the balls in a single layer in the air fryer at 370°F for 5 minutes, flip, and air-fry for another 5 minutes.
- While cooking, whisk together yogurt, mayo, and Sriracha for the dipping sauce.
- Serve the crab cake balls with the dipping sauce.
Nutrition Facts (estimated)
Servings
8
Calories
166
Total fat
6.4g
Total carbohydrates
12.1g
Total protein
12.5g
Sodium
641.7mg
Cholesterol
0mg
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