Watermelon Crab Cakes

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Have Made It

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


  • Yields

    Makes 16 appetizer servings.


Ingredients

Instructions

  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 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.
  4. Fry the puffs in batches keeping them warm on a baking sheet in the oven as they come out of the pan.
  5. Mix together the watermelon and relish and serve with the crab cakes for dipping.


Nutritional Facts

Serving size
1 crab cake (16 total)
Calories per serving
80
Fat per serving
4g
Saturated fat per serving
1.5g
Cholesterol per serving
45mg
Sodium per serving
250mg
Carbohydrates per serving
6g
Sugar per serving
3g
Protein per serving
4g

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