Watermelon RecipesRecipes

Watermelon Crabcakes

Watermelon infused to a traditional Boston dish! These crab cakes will turn heads and vanish fast!

 Ingredients
  • 8 ounces cooked, shelled and picked over crabmeat, drained
  • 2 eggs, lightly beaten
  • 1 tablespoon mayonnaise
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup drained sweet pickle relish
  • 3 tablespoons butter for frying
  • 1 cup minced and drained watermelon
  • 1/2 cup bottled chili sauce
 Instructions

In a bowl, mix the crab, eggs, mayonnaise, breadcrumbs and sweet pickle relish. 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. 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. Mix together the watermelon and relish and serve with the crabcakes for dipping.

 Servings

Makes about 16 servings (8 as an appetizer).

Stay on top of what's happening with watermelon.

Sign up here to receive What About Watermelon? monthly news.

For Watermelon Industry news, please sign up for the Watermelon Update.

Watermelon Board

Representing 1,500 watermelon growers, shippers and importers nationwide, our goal is to promote the nutritional, culinary and convenience benefits of watermelon.
#watermeloneveryday

Festivals

Enjoy the sweet taste at a watermelon festival.

Find One

Whole Watermelon

Use the whole watermelon – flesh, juice and rind.

See How