Baked Crab Cake Balls

Baked Crab Cake Balls with Sriracha Dipping Sauce

Makes: 8 servings

Ingredients:

1. 1 egg, lightly whisked

2. ¼ cup plain Greek or Icelandic yogurt

3. 1 Tbsp Dijon mustard

4. ¼ tsp. Sriracha sauce

5. 2 tsp. fresh lemon juice

6. 2 green onions, chopped

7. 1½ tsp. Old Bay seasoning

8. 1 pound jumbo lump crab meat

9. 1 cup whole wheat Panko breadcrumbs or flaxseeds (OR breadcrumb of choice)

10. ¼ tsp. garlic salt

11. ⅛ tsp. black pepper

For the Sriracha Dipping Sauce:

1. ¼ cup plain Greek yogurt

2. ¼ cup Avocado Mayo

3. 2 Tbsp Sriracha sauce

INSTRUCTIONS

1. 
   

2. Preheat oven to 350 degrees F.

3. Rinse crab meat and remove any shells, trying not to break up any large lumps.

4. In a large bowl, whisk together egg, yogurt, Sriracha, lemon juice, green onions and Old Bay seasoning until well combined. Mix in crab meat then fold in breadcrumbs, garlic salt and pepper.

5. Form the crab mixture with your hands into 24 (1-inch) balls and place on a cookie sheet. Cover with plastic wrap and refrigerate balls for 30 minutes (or overnight if you are making these ahead of time).

6. Bake crab cake balls for 25 to 30 minutes, until golden brown. Pop them under the broiler for an additional 5 minutes if you like them crispier.

7. While the balls are baking, whisk together yogurt, mayo and Sriracha to make the dipping sauce. Serve with the crab cakes and enjoy!