Crabcakes with Watermelon Dipping Sauce
Contributed by: News Canada
(NC) - 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.
- 8 oz cooked, shelled crabmeat, drained 250 g
- 2 eggs, lightly beaten 2
- 1 tbsp mayonnaise 15 mL
- 1/2 cup breadcrumbs 125 mL
- 1/4 cup drained sweet pickle relish 50 mL
- 1 tbsp canola oil for frying 15 mL
- Dipping Sauce
- 1 cup minced and drained watermelon 250 mL
- 1/2 cup bottled chili relish 125 mL
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 (77 C).
Meanwhile, mix together the watermelon and relish. Set aside.
To serve, spoon dipping sauce into bowl and place on platter. Surround with hot crab cakes and serve immediately.
Serving Size: Makes 16 Crabcakes, Serves 8 As An Appetizer