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RITZ Crab Balls with Sriracha Aioli

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 time45 min
Total time1hr 45min
ServingsMakes 21 servings, 2 crab balls and 2 tsp. sauce each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 8g 
   Saturated fat 1.5g 
   Trans fat 0g 
Cholesterol 35mg 
Sodium 270mg 
Carbohydrate 6g 
   Dietary fiber 0g 
   Total sugars 1g 
   Added sugars <1g 
Protein 5g 
Vitamin A2 %DV
Vitamin C2 %DV
Calcium2 %DV
Iron4 %DV
Potassium2 %DV
Vitamin D0 %DV

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