hi i seen your post and i am no expert... but i have a great site that sell the eaten type crabapples.. i know crabs can be a bit sour but there is a lot that have a crabby taste that leaves a very awful taste in your mouth. so i hope this will help!! mabe some one that is a expert on here will help you more. http://www.greenmantlenursery.com/2008revision/fruit2008/sweetmeat-crab-hybrids2008.htm

Here is a link that might be useful: crabapples

fox,
There are quite a number of 'edible crabs' or 'lunchbox apples' - many of which are apple/crab crosses, that are exquisite fresh-eating selections; Wickson and Chestnut crabs consistently get rave reviews in taste tests. Centennial and Kerr crabs(both crosses of Dolgo crab with larger apple varieties) are top producers in my orchard - one sweet(Centennial), the other tart(Kerr). Centennial performed well for my dad, down on the zone 7/8 interface in central AL.
Dolgo is a good selection for jelly production, as is Callaway, which is well-suited for your zone, as it was selected at Callaway Gardens in GA.