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Harissa Crab Cakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Appetizer, Main Course, Side Dish
Servings: 4 crab cakes
Author: From 4 Hour Chef by Tim Ferriss
  • 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
  1. Line a baking sheet with aluminum foil and set aside.

  2. In a medium bowl, whisk together egg, mayonnaise, Harissa, and scallions.

  3. Squeeze out all water from the crab meat (important!)

  4. Gently stir the crabmeat into the mayo/harissa mixture.

  5. 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).

  6. Heat butter in a non-stick skillet over medium heat.

  7. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

  8. 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!

  9. Serve immediately, with lime wedges for a little garnish and hit of citrus.