RITZ Crab Balls with Sriracha Aioli

Name: RITZ Crab Balls with Sriracha Aioli
Prep time: 45 min
Total time: 105 min
Yield: 21
Ingredients: ½ cup mayonnaise; ¼ cup Dijon mustard; 1 tsp. Sriracha sauce (hot chili sauce); ⅓ cup crushed pineapple, well drained with 2 Tbsp. juice reserved, divided; 1 lb. fresh crabmeat, well picked over; ¼ cup red peppers; 2 Tbsp. red onions; 1 tsp. fresh jalapeño peppers; 1 tsp. seafood seasoning; 2 eggs, beaten; 50 RITZ Crackers, finely crushed, divided; oil, for frying

Jalapeños, pineapple and red peppers deliver a totally addicting, complex flavor. Better get these buttery-crisp bundles while they last.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 21 servings, 2 crab balls and 2 tsp. sauce each.

Ingredient list

½ cup mayonnaise
¼ cup Dijon mustard
1 tsp. Sriracha sauce (hot chili sauce)
⅓ cup canned crushed pineapple, well drained with 2 Tbsp. juice reserved, divided
1 lb. fresh crabmeat, well picked over
¼ cup finely chopped red peppers
2 Tbsp. finely chopped red onions
1 tsp. finely chopped fresh jalapeño peppers
1 tsp. seafood seasoning
2 eggs, beaten
50 RITZ Crackers, finely crushed, divided
oil, for frying

Directions

Mix first 3 ingredients until blended. Stir in pineapple juice.

Combine crushed pineapple with next 6 ingredients; stir in 1 cup cracker crumbs.

Refrigerate sauce and crab mixture 1 hour.

Shape crab mixture into 42 (1-inch) balls; coat with remaining cracker crumbs.

Heat 1 inch of oil to 350°F in medium saucepan on medium-high heat. Add crab balls, in batches; cook 2 to 2-1/2 min. or until golden brown. Remove from pan with slotted spoon; drain on paper towels.

Serve crab balls with the mayonnaise mixture.

Recipe Tips

Make Ahead
The crab balls can be fried ahead of time. Cool, then place in airtight container and freeze up to 2 weeks. When ready to serve, place frozen balls in single layer on rimmed baking sheet. Bake in 350°F oven 15 min. or until heated through. Serve with the mayonnaise mixture.