Arancini: Melt butter in heavy medium saucepan on medium heat. Stir in flour; cook 1 to 2 min., stirring constantly to create a light golden roux. Whisk in milk, salt and pepper. Bring to simmer. Cook on medium-low heat 5 to 7 min. or until thickened, whisking constantly. Remove from heat.
Mix in rice, corn, shrimp, cheese and eggs. Cool slightly. Refrigerate at least 1 hour.
Portion mixture into 36 (1-ounce) balls.
RITZ Coating: Coat each rice ball with flour, dip in eggs, then in combined cracker and bread crumbs. Arrange on sheet pan; cover. Freeze at least 1 hour before frying.
When ready to serve, cook frozen arancini in 350°F deep fryer 2 min. or until golden brown.
Lemon Butter Sauce: Meanwhile, bring cream to boil in small saucepan. Remove from heat and whisk in remaining ingredients until blended. Cover to keep warm.
For each serving: Serve 2 arancini with 1-1/2 oz. Lemon Butter Sauce.