RITZ Crab Balls with Sriracha Aioli

Dish type
Ready in
1 hr 45 min


  • 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


Prep Time
45 min
Ready in
1 hr 45 min
  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.
  4. 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.

Nutritional Information

Per Serving
Calories 90, Total Fat 6g, Saturated Fat 1g, Cholesterol 35mg, Sodium 210mg, Carbohydrate 5g, Protein 5g
Total Fat6g
Saturated Fat1g
Fiber (extra)0g