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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 pepper s
  • 2 Tbsp. finely chopped red onion s
  • 1 tsp. finely chopped fresh jalapeño pepper s
  • 1 tsp. seafood seasoning
  • 2 eggs, beaten
  • 50 RITZ Crackers, finely crushed, divided
  • oil, for frying

Nutrition facts

Recipe Tips


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.