Crabcakes with Watermelon Dipping Sauce

Recipe courtesy of the National Watermelon Promotion Board.

Recipe Ingredients:

Watermelon Dipping Sauce:
1 cup red seedless watermelon, minced and drained
1/2 cup bottled chili relish

Crabcakes:
8 ounces cooked, shelled and picked over crab meat, drain
2 large eggs, lightly beaten
1 tablespoon mayonnaise
1/2 cup dry seasoned bread crumbs
1/4 cup drained sweet pickle relish
Butter for frying

Cooking Directions:

1. For Watermelon Dipping Sauce: Mix together the watermelon and relish and serve with the crabcakes for dipping.
2. For Crabcakes: In a bowl, mix the crab, eggs, mayonnaise, bread crumbs and sweet pickle relish.
3. Heat a generous amount of butter (you may use a combination of olive oil and butter if desired) in a 10 to 12-inch sauté pan over medium high heat.
4. Using 2 teaspoons as tools, drop small dollops (about 1 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.
5. Serve crabcakes with dipping sauce.

Makes about 16 crabcakes.

Recipe and photograph courtesy of the National Watermelon Promotion Board.