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.