Crab cakes are one of those dishes you either love or you don’t. I happen to love them, and living close to Baltimore (the unofficial “Crab Cake Capital of the World”) gives me access to some of the best crabby patties known to man.
I’d never considered putting watermelon on a crab cake until I saw this recipe. Now it’s all I can think about!
8 ounces cooked, shelled crabmeat, drained
2 eggs lightly beaten
1 tablespoon mayonnaise
1/2 cup seasoned breadcrumbs
1/4 cup drained sweet pickle relish
1 serving butter for frying
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 teaspoonful) 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.