RITZ Crab Balls with Sriracha Aioli

By charlotteh371

Ingredients

• 1/4 cup mayonnaise
• 2 Tbsp. Dijon mustard
• 1/2 tsp. Sriracha sauce (hot chili sauce)
• 1/4 cup canned crushed pineapple, well drained, reserving 1 Tbsp. juice and divided
• 1 lb. fresh crabmeat, well picked over
• 1/4 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 (about 1 3/4 cups), divided
• oil, for frying

Preparation

Step 1

Mix first 3 ingredients until blended. Stir in pineapple juice; set aside. 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 in medium saucepan to 350°F 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 with sauce.
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