peachy-mango glazed crab balls of goodness!

How To Make peachy-mango glazed crab balls of goodness!

• 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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