Low Fat Crab Puffs
Delight in the irresistible flavor of these **Low Fat Crab Puffs**, a lighter take on a classic appetizer that's perfect for any occasion. Featuring sweet, succulent **fresh crab meat** paired with creamy **reduced-fat cream cheese**, zesty **lemon juice**, and a touch of heat from **cayenne pepper**, these savory bites are wrapped in delicate, crispy **phyllo pastry**. With just a touch of **low-fat mayonnaise** and baked to golden perfection, these crab puffs offer all the indulgence without the guilt. Ready in just 35 minutes, they’re an easy, elegant starter for your next party or a delightfully healthy snack you’ll love. Serve them warm for a crowd-pleasing treat that's both flavorful and low in fat—your guests will never guess how guilt-free they are!
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Recipe Information
Ingredients
- 200 grams fresh crab meat
- 100 grams reduced-fat cream cheese
- 3 pieces green onions
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 piece egg white
- 8 sheets phyllo pastry sheets
- non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
In a large mixing bowl, combine the crab meat, reduced-fat cream cheese, low-fat mayonnaise, lemon juice, Worcestershire sauce, garlic powder, cayenne pepper, salt, and black pepper. Mix until well combined.
Chop the green onions finely and add them to the crab mixture. Stir to incorporate.
Carefully unroll the phyllo pastry sheets and cover them with a damp cloth to prevent them from drying out.
Take one phyllo sheet and lightly spray with non-stick cooking spray. Fold the sheet in half lengthwise.
Place a tablespoon of the crab mixture at one end of the folded sheet. Fold the corner over to create a triangle and continue folding in a triangle shape, enclosing the filling completely.
Repeat with the remaining phyllo sheets and filling, placing each formed puff on the prepared baking sheet.
In a small bowl, whisk the egg white lightly. Brush the tops of each crab puff with the egg white to ensure a golden brown finish.
Bake in the preheated oven for 12-15 minutes or until the phyllo is crisp and golden brown.
Remove from the oven and let them cool on a wire rack for a few minutes before serving. Serve warm.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 4244 mg | 184% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 9.2 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 411 mg | 32% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
