October 9th, 2015 by The Watermelon Guy

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.



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.

REMEMBER: All comments left on the blog this month are entered to win our October prize — the watermelon welcome mat — so comment as often as you’d like!


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September 25th, 2015 by The Watermelon Guy

Lately, my wife has been on a kick to try new and interesting dishes to spice things up at the dinner table. She loves to cook, which is great, because I like to eat. Over the past two or three months, she’s even taken some inspiration from my New Year’s resolution and has featured watermelon in some really tasty ways.

Like this recipe for Watermelon Benedict. So simple, so easy, yet supremely delicious. My wife likes it because it’s a quick breakfast, and I like it because it uses watermelon. But don’t take my word for it. Go ahead and make it for yourself!



1 ½ cups low-fat granola of choice

1/3 cup honey at room temperature

4-6 circles seedless watermelon (3” round and ¾” thick)

4-6 slices peeled kiwi fruit (1/2” thick)

1 cup low or non-fat creamy lemon yogurt

2-3 purple grapes, halved, seeded for garnish


Mix the granola with the honey by drizzling the honey evenly over the granola as you stir. On a serving plate, make 3-inch circles of granola in even thickness, dividing the granola/honey mixture evenly among the servings.

Top each of the granola circles with a watermelon slice, and place a slice of kiwi on each watermelon circle. Spoon the yogurt over the kiwi and watermelon as though it were hollandaise sauce on eggs benedict.

Top each watermelon benedict with a grape half, skin side up as a garnish reminiscent of the olive slice on eggs benedict.

REMEMBER: All comments left on the blog this month are entered to win our September prize — the watermelon pop-out cutter — so comment as often as you’d like! 

UP NEXT: Growing the World’s Largest Watermelon

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