If you live anywhere on the Eastern seaboard from Maine to Virginia, you are familiar with an old favorite that has been popular among the locals for decades. Of course, I’m talking about crab cakes. If you didn’t know what they were, you might think they were a quirky spin on a dessert, but crab cakes are usually made with lump crab meat and bread stuffing. Being a seafood lover, I’m a big fan.
So, when I came across this recipe for Watermelon Crab Cakes, I was knew I had to try it. I have one thing to say to the person who decided to combine watermelon and crab … THANK YOU! Try these for yourself, and let me know how you like them.
WATERMELON CRAB CAKES
8 ounces cooked, shelled crabmeat, drained
2 eggs, lightly beaten
1 tablespoon mayonnaise
½ cup seasoned bread crumbs
¼ cup drained sweet pickle relish
3 tablespoons butter for frying
1 cup minced and drained watermelon
½ cup bottled chili sauce
In a bowl, mix the crab, eggs, mayonnaise, bread crumbs and sweet pickle relish. Heat a generous amount of butter (you may use combination of canola oil and butter if desired) in a 10 to 12-inch sauté pan over medium-high heat.
Using two teaspoons as tools, drop small dollops (about one teaspoon full) of the crab mixture into the butter, and fry, turning once, until golden brown on each side. Fry the puffs 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 crab cakes for dipping.
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