1. Mix first 3 ingredients until blended. Stir in pineapple juice.

2. Combine crushed pineapple with next 6 ingredients; stir in 1 cup cracker crumbs.

3. Refrigerate sauce and crab mixture 1 hour.

4. Shape crab mixture into 42 (1” balls); coat with remaining cracker crumbs.

5. Heat 1” of oil to 350°F in medium saucepan on medium-high heat. Add crab balls, in batches; cook 2–21/2 minutes. or until golden brown. Remove from pan with slotted spoon; drain on paper towels.

6. Serve crab balls with the mayonnaise mixture.