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RITZ Crab Balls with Sriracha Aioli

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

Prep time

45 min

Total time

1 hr 45 min

Servings

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

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    Ingredients
    • 1/2 cup mayonnaise
    • 1/4 cup Dijon mustard
    • 1 tsp. Sriracha sauce (hot chili sauce)
    • 1/3 cup canned crushed pineapple, well drained with 2 Tbsp. juice reserved, 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, divided
    •  oil, for frying
Preparation
  • 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 AheadThe 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.

164832
Calories 110
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 35mg
Sodium 270mg
Total Carbohydrate 6g
Dietary Fiber 0g
Total Sugars 1g
     Includes <1g Added Sugars
Protein 5g
Vitamin A 2% DV
Vitamin C 2% DV
Calcium 2% DV
Iron 4% DV
Potassium 2% DV
Vitamin D 0% DV

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Avocado & Grilled Shrimp Toppers

Creamy Crab and Red Pepper Spread Recipe

Creamy Crab and Red Pepper Spread

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