Crab Cakes With Melon Relish

Crab Cakes With Melon Relish

Ingredients:
¼ cup fresh lime juice
2 Tbsp honey
1 Tbsp plus 2 tsp dijon mustard
2 cups cantaloupe chunks (½ in or 1 cm)
1 green bell pepper, diced
1 cup cherry tomatoes, quartered
1 lb (500 g) lump crabmeat, picked over to remove any cartilage
4 scallions, thinly sliced
¼ tsp salt
2 egg whites
½ cup plain dry bread crumbs
2 Tbsp olive oil

Directions:
1. In medium bowl, whisk together lime juice, honey, and 1 Tbsp mustard. Add cantaloupe, bell
pepper, and tomatoes and toss to combine. Refrigerate until ready to serve.
2. In separate bowl, combine crabmeat, scallions, salt, and remaining 2 tsp mustard. Beat egg whites
until stiff peaks form and gently fold into crabmeat mixture. Gently shape into 8 patties.
3. Dip patties in bread crumbs. In large nonstick skillet, heat 1 Tbsp oil over medium heat. Add 4
crab cakes and cook for 2 to 3 minutes per side, or until hot and cooked through. Transfer crab cakes
to a plate. Repeat with remaining 1 Tbsp oil and 4 crab cakes. Serve crab cakes with melon relish
alongside.