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Southwestern Crab Balls With Sriracha Dipping Sauce Recipe

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CRAB BALLS INGREDIENTS:
2 lb. lump crab
Canola oil (enough to fill skillet quarter way up + 2 tbsp.)
¾ cup finely diced red bell peppers
½  cup finely diced red onions
1 cup cooked and cooled corn
¼ cup finely chopped fresh cilantro
2 beaten eggs
1 cup crushed crackers (I used Ritz)
2 tsp. worcestershire
1 tbsp. country Dijon mustard
2 tbsp. mayo (I used Hellmann’s)
1-2 tsp. sea salt
1-2 tsp. black pepper
1-2 tsp. crushed garlic
Juice of 1 lime (or ¼ cup fresh lime juice in the bottle)

SRIRACHA SAUCE
INGREDIENTS:
1/3 cup mayo
4 tbsp. sriracha
6 tbsp. ketchup
1 tbsp. granulated sugar

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