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Appetizer Recipes

RITZ Crab Balls with Sriracha Aioli

Summary

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

What You Need

  • 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

  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.
  2. Shape crab mixture into 42 (1-inch) balls; coat with remaining cracker crumbs.
  3. 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.
Cooking time (duration)

Prep: 45 min. Total: 1 hr. 45 min.

Number of servings (yield)

21 servings

Category

Appetizer

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Make Ahead

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 prepared sauce.

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