Wet: 2T Mayo 1T Mustard 1 Egg 1T Worcestchire 1/2 T sriracha Dry: ~10 ritz crackers crushed parsley 1T Old Bay 16 oz can crab Lemon aioli: Mayo Mustard Chili sauce Parsley Lemon zest/juice Garlic Thyme/parsley Dill

Whisk wet add dry 1 hr before you cook, add crab & form small snowball size & chill Top rack 425* ~15 min or until brown Serve w/ lemon aioli & lemon wedge