Crab cakes are fairly simple to make as long as you start with good quality real lump crab meat. Crab cakes are only as good (or bad) as the crab you use. I personally don’t have a problem with canned crab meat, but if you prefer, using freshly picked crab meat is certainly an option. These crab cakes don’t use fillers or bread crumbs, they emphasize the crab meat, and get their heat by adding Harissa. Harissa is a North African hot red paste whose main ingredients are chili peppers (often smoked or dried) and garlic. It is a standard ingredient of North African cuisine.
A non-stick skillet works best. Resist the urge to move or mess with the cakes while they are cooking or they will break into a hash-brown-like mess.
- 8 ozs lump crab meat
- 1 eggs
- 2 tbsps green onions (chopped, scallions)
- 1 1/2 tbsps mayonnaise
- 1 tbsp harissa
- 1/2 tsp black pepper (fresh)
- 1 tbsp butter
- lime wedges (for garnish)
In a medium bowl, whisk together egg, mayonnaise, Harissa, and scallions.
After making sure to squeeze out all the water from the meat (important!), gently stir in crabmeat.
Heat butter in a skillet over medium heat.
Form crab mixture into 4 patties.
Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Serve as quickly as possible, with some lime wedges for a little garnish and hit of citrus.