Source:
National Watermelon Board
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Crabcakes with Watermelon Dipping Sauce
These crabcakes are so good, and the watermelon dipping sauce adds just the right touch. |
Rating:
Rate This Recipe |
Serves:
8
Prep Time:
10 minutes
Cook Time:
15 minutes
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8 ounces cooked, shelled and picked over crabmeat, drained
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2 eggs, lightly beaten
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1 tablespoon mayonnaise
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1/2 cup seasoned breadcrumbs
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1/4 cup drained sweet pickle relish
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1 cup minced and drained watermelon
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1/2 cup bottled chili relish
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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.
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