Peachy-Mango Glazed Crab Balls of Goodness!

Nikki Wilson


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.

★★★★★ 2 votes
40 Min
35 Min


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


1Using 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.
2Line a large cookie sheet with wax paper. Remove crab mix from refrigeration. Mold mixture into 2 inch balls until all is used.
3To 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).
4Continue 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.
5To 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.
6Arrange 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