RITZ Crab Balls with Sriracha Aioli

63  Ratings
  • 45 min prep
  • 1 hr 45 min total
  • Makes 21 servings.

RITZ Crab Balls with Sriracha Aioli  Recipe

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

Instructions

  • 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.

Recipe Tips

Make AheadCrab 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 prepared sauce.

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Nutrition Information

Makes 21 servings.

Nutrition per serving:

  • Calories 90 
  • Total fat 6 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Cholesterol 35 mg
  • Sodium 210 mg
  • Carbohydrate 5 g
  • Dietary fiber 0 g
  • Sugars 1 g
  • Protein 5 g
  • Vitamin A 2 %DV
  • Vitamin C 2 %DV
  • Calcium 4 %DV
  • Iron 2 %DV

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