Source: National Watermelon Board

Crabcakes with Watermelon Dipping Sauce
These crabcakes are so good, and the watermelon dipping sauce adds just the right touch.
Serves: 8
Prep Time: 10 minutes
Cook Time: 15 minutes


8 ounces cooked, shelled and picked over crabmeat, drained
2 eggs, lightly beaten
1 tablespoon mayonnaise
1/2 cup seasoned breadcrumbs
1/4 cup drained sweet pickle relish
1 cup minced and drained watermelon
1/2 cup bottled chili relish

In a bowl, mix the crab, eggs, mayonnaise, breadcrumbs and sweet pickle relish. Heat a generous amount of butter (you may use a combination of canola oil and butter if desired) in a 10- to 12-inch sauté pan over medium high heat. Using 2 teaspoons as tools, drop small dollops (about 1 teaspoon full) of the crab mixture into the butter and fry, turning once, until golden brown on each side. Fry the crabcakes in batches keeping them warm on a baking sheet in the oven as they come out of the pan. Mix together the watermelon and relish and serve with the crabcakes for dipping. Makes about 16 crabcakes, serving 8 as an appetizer.