Seafood Balls

  • 1 hour preparation plus 10-15 min cooking time

    Preparation Time

  • Moderate

    Difficulty Level

  • 20 pieces


Seafood balls are a very good option for the days of the fast and not only! Even though it is mainly a meze for the summer, you can make them in winter as well, bringing a summer scent to the cold and rainy days of the winter! You can freely experiment with the quantities of the seafood used in the recipe, as well as with the quantity of the spices and herbs, depending on your personal preferences.


Aromatic, For Vegetarians

  • 100 gr crab meat
  • 200 gr small prawns, thawed
  • 200 gr calamari
  • 150 gr octopus (tentacle)
  • 2 eggs
  • 100-150 gr breadcrumbs
  • 2 tbsp ouzo
  • 1 tbsp Carino fish Seasoning
  • 2 spring onions, chopped
  • Zest from ½ lemon
  • Olive oil for frying
  • 200 gr Greek yogurt
  • Juice and zest from ½ lemon
  • 2 tbsp caper
  • 1 tsp dried parsley Sunspices


  1. We put the crab meat, the prawns, the calamari and the octopus (which we have cut into pieces) in a food processor. We puree the mixture. We can either puree them completely or leave very small pieces. In a large bowl, we put the pureed seafood, the eggs, 100 gr breadcrumbs, ouzo, the Carino fish seasoning, the chopped spring onions and the lemon zest. We mix very well. We cover the bowl with a cling film and put it in the fridge for about 1 hour.
  2. Meanwhile, in a small bowl we put the yogurt and we add the lemon zest and juice, the caper and the parsley. We mix and leave it aside.
  3. We take the bowl with the seafood out of the fridge and we shape balls which we coat with breadcrumbs. We heat plenty of olive oil in a large pot and we fry the seafood balls in batches, until golden. We drain them on a paper towel and serve them on a plate with the yogurt sauce.

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