8 oz. cooked, shelled and picked over crab meat, drain 2 eggs, lightly beaten 1 Tbsp. mayonnaise 1/2 c. dry seasoned breadcrumbs 1/4 c. drained sweet pickle relish butter for frying 1 c. red seedless watermelon, minced and drained 1/2 c. bottled chili relish
What to do:
1. In a bowl, mix the crab, eggs, mayonnaise, breadcrumbs and sweet pickle relish. 2. 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. 3. Using 2 tsp. as tools, drop small dollops (about 1 tsp. 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. 4. Mix together the watermelon and relish and serve with the crabcakes for dipping. Makes about 16 crabcakes, serving 8 as an appetizer.
This delicious recipe is from the National Watermelon Promotion Board
