Filed Under: Appetizer, pan-fry, Seafood, Under 20 Mins

Crabcakes with Watermelon Dipping Sauce

This distinctive dipping sauce adds a bit of a kick to mouthwatering crab cakes. Sweet watermelon and chili relish combine to create flavour that is sure to tantalize your taste buds.

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April 8th, 2012

Recipe courtesy of www.newscanada.com. Source: www.watermelon.org.

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Servings
8
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
  • 8 ounces cooked, shelled crabmeat, drained
  • 2 eggs, lightly beaten
  • 1 tablespoon mayonnaise
  • 1/2 Cups breadcrumbs
  • 1/4 Cups drained sweet pickle relish
  • 1 tablespoon canola oil for frying
  • 1 Cup minced and drained watermelon
  • 1/2 Cups bottled chili relish
    • Directions
  • 1.

    In medium bowl add crab, eggs, mayonnaise, breadcrumbs and relish and mix until well combined. In large non-stick skillet over medium-high heat, heat oil (or a combination of canola oil and butter if desired). Drop crab mixture by the tablespoonful into skillet and cook, turning once, until golden brown. Continue to cook remaining cakes, adding more oil if needed. Keep cooked cakes warm in a low temperature oven, approximately 170°F.

  • 2.

    Meanwhile, mix together the watermelon and relish. Set aside.

  • 3.

    To serve, spoon dipping sauce into bowl and place on platter. Surround with hot crab cakes and serve immediately.

    • Nutrients Per Serving
    Nutrients per serving: 97 calories, 9 g protein, 11 g carbs, 3 g fat.  
    Crabcakes with Watermelon Dipping Sauce
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