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)


1/3 cup mayo

4 tbsp. sriracha

6 tbsp. ketchup

1 tbsp. granulated sugar

Southwestern Crab Balls With Sriracha Dipping Sauce Recipe  was originally published on

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