Peachy-Mango Glazed Crab Balls of Goodness!

Nikki Wilson

By
@nikkiii

I live in Southern Maryland and love the Chesapeake Bay crabs. These crab balls are delicious when coated with my sweet peach and mango glaze.


Featured Pinch Tips Video

Rating:

Serves:

10

Prep:

40 Min

Cook:

35 Min

Ingredients

5 slice
bread (crumbed in blender/food processor)
3/4 c
onion (chopped very finely)
3/4 c
mustard
1 1/2 c
mayonnaise
1 tsp
worcestershire sauce
1 1/2 tsp
old bay seasoning
2
eggs (beaten slightly)
2 lb
crabmeat, fresh (back fin or lump)
2-3 c
vegetable oil
1 1/2 c
peach preserves
2
mangoes (fresh, skin removed and mashed)
10-15
mint leaves (fresh)

Directions Step-By-Step

1
Using a very large bowl, mix first 7 ingredients together. Gently fold in the crabmeat and mix with care. The less you handle the crabmeat the better. Chill for about 20 minutes.
2
Line a large cookie sheet with wax paper. Remove crab mix from refrigeration. Mold mixture into 2 inch balls until all is used.
3
To cook crab balls, use a large frying pan that has deep sides (less chance of an oil spill). Heat about 2-3 cups of vegetable oil. Very gently add crab balls. Fry just a few at a time. My pan allows me to do about 10 balls at a time. Do not cook too quickly (You want the inside to be cooked through before they start getting really brown on the outside).
4
Continue to cook until crab balls are a nice golden brown. Very carefully turn them over using a slotted spoon and spatula. Remove from pan to a paper towel to absorb excess oil.
5
To make glaze, heat last 3 ingredients in a small sauce pan until bubbly. Continue to cook for about 15 minutes, allowing the mint to infuse with the fruit. Remove glaze from heat and let cool to room temperature.
6
Arrange crab balls on a platter and smother them with peach and mango glaze. Stick a tooth pick into balls for easier pickup.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy