Crab Balls with Peach Dipping Sauce

Crab Balls with Peach Dipping Sauce

10 oz of canned crab, drained and pick over to remove shells
1/4 cup of finely diced green pepper
1/4 cup of finely diced red pepper

1 shallot, finely minced
2 tsp olive oil
1 clove garlic, crushed
1/2 tsp sea salt
4 Tbs Cascade Winery Peach Wine (divided)
1/4 tsp coarse ground black pepper
6 oz. of imitation crab, chopped
1 cup shredded, sweetened flaked coconut (reserve 1/4 cup for topping)
1 cup of Panko bread crumbs, divided
2 eggs, well beaten


Saute green pepper, red pepper, garlic and shallot and olive oil. Saute for one minute, add 2 Tbs Peach Wine, cook until tender. remove to a mixing bowl. Add 1/2 tsp sea salt. Add 2 Tbs Cascade Winery Peach Wine and 1/4 tsp coarse ground black pepper. Combine imitation and canned crab with sauted green and red pepper mixture. Stir in 3/4 cup shredded, sweetened flaked coconut. Stir in half of the Panko breadcrumbs. Add beaten eggs to mixture. mix well

Press firmly into one-inch balls, squeezing out excess liquid. Roll balls into Panko breadcrumbs. Place balls on cookie sheet line with Parchment Paper. Sprinkle balls with coconut. Bake at 350° for 20 minutes.

Serve with Peach dipping sauce.

Serving size: makes 20 balls