Thursday, June 27, 2013

Mango Glazed Crab Balls

I have left over lump crab and 1 mango and found this recipe to use both.  Most crab cakes or recipes call for peppers and I want to taste the crab.  It has a delicate taste that can be lost, so think this recipe is awesome. I cut the recipe in half for myself but am giving you the full recipe.


5 slices bread made into crumbs
½ cup finely chopped onion
½ cup mustard
1 ½ cup mayonnaise
1 tsp. Worcestershire sauce
2 eggs
2 pounds lump crab meat


1 ½ cup peach preserves
2 fresh mashed mangos
Chopped fresh mint leaves

Mix the first 6 ingredients together and then gently fold in the lump crab.  Chill until cold.

Using your hands, mold into balls.  In a large frying pan heat 2 cups of vegetable oil (enough to cover ½ the crab ball.

Fry a few at a time.  You want the inside to cook thoroughly before they start getting really brown.  Cook until they are golden brown.  Remove with a slotted spoon and place on paper towel.

Make your glaze in a sauce pan until it comes to a light simmer.  Cook for 15 minutes until the mint is infused.

Arrange your crab balls on a platter and pour your sauce over them.  Stick toothpicks in each one of them to serve as an appetizer. 

How to cut a mango

A picture is worth a thousand words. First test to make sure the mango is ripe.  It should be soft like a peach or plum and give if you press on it.  Cut around the pit getting 2 large slices and 2 small.  Slice the fruit into bite sized pieces while still attached to the skin. Do not cut all the way through the skin.  Pop the mango out and cut the meat of the mango away from the skin.   They are also so good just plain. 

The rain has finally stopped.  It is going to be a great day.  Be happy and may God bless you and yours.  

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