INGREDIENTS
1/4 cup mayonnaise
2 TBSP. Dijon mustard
1/2 tsp. Sriracha sauce
1/4 cup canned crushed pineapple
1 lb. fresh crabmeat
1/4 cup finely chopped red peppers
2 1/2 TBSP. finely chopped red onions
1 tsp. finely chopped fresh jalapeño peppers
1 tsp. Old Bay seasoning
2 eggs
50 RITZ Crackers
Oil
DIRECTIONS
Mix first 3 ingredients until blended.
Stir in pineapple juice and set aside.
Combine crushed pineapple with next 6 ingredients.
Stir in 1 cup of cracker crumbs.
Refrigerate sauce and crab mixture for 1 hour.
Shape crab mixture into 42 (1-inch) balls.
Coat with remaining cracker crumbs.
Heat 1-inch of oil in medium saucepan to 350-degrees on medium-high heat.
Add crab balls, in batches and cook 2 to 2 1/2 minutes or until golden brown.
Remove from pan with slotted spoon and drain on paper towels.
Serve with sauce.
