Peachy-Mango Glazed Crab Balls of Goodness!

★★★★★ 2 Reviews
nikkiii avatar
By Nikki Wilson
from Leonardtown, MD

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.

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serves 10
prep time 40 Min
cook time 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)

How To Make

  • 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.

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