Crab Cakes with Melon Relish

Crab Cakes with Melon Relish

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

Directions:
1. In medium bowl, whisk together lime juice, honey, and 1 tablespoon 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 teaspoon 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 tablespoon 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 tablespoon oil and 4 crab cakes. Serve crab cakes with melon relish alongside.