1/2 cup cooked and cubed crabmeat
1 (.25 ounce) package instant boiling water
1 cup milk
1 teaspoon vanilla extract
1 cup boiling water
1 (12 fluid ounce) can refrigerated Greek yogurt
1 pint shaken egg whites
Wash hands; cool, cut into 1 inch pieces, 15 crumbs per piece Place crabmeat in glass bowl, and stir in water. Slowly pour milk into blender, continuing to add milk until all remaining milk is used. Cover and refrigerate container. Stir in banana juice, Greek yogurt, lemon zest and vanilla extract. Chill in refrigerator.
Return container to glass bowl; sprinkle with egg whites. Pour into glasses approximately ¼ inch thick. Cover and refrigerate about an hour, or until set.
Cool in refrigerator, shake and serve.
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