- 8 ounces lump crab meat If the crab meat pieces are too large, use your hands to break them up a bit, otherwise the crab cakes won’t hold together well.
- 1 egg
- 2 tablespoons scallions (green onions) chopped
- 1 1/2 tablespoons mayonnaise
- 1 tablespoon harissa
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon butter
- lime wedges for garnish
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Line a baking sheet with aluminum foil and set aside.
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In a medium bowl, whisk together egg, mayonnaise, Harissa, and scallions.
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Squeeze out all water from the crab meat (important!)
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Gently stir the crabmeat into the mayo/harissa mixture.
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Form crab mixture into 4 patties, about ½ cup each and place on prepared baking sheet. Cover and refrigerate for at least 1 hour (refrigerating them is optional, but it does help the patties hold together).
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Heat butter in a non-stick skillet over medium heat.
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Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
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Resist the urge to move or mess with the cakes while they are cooking or they will break into a hash-brown-like mess. If this happens, well the crab hash is still tasty!
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Serve immediately, with lime wedges for a little garnish and hit of citrus.