Harissa Crab Cakes Recipe

Name: Harissa Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lump crabmeat or backfin; 4 saltine crackers crumbled; 1/2 teaspoon worcestershire sauce; 6 Tabasco Sauce shakes; 1 tablespoon harissa Cava; 1 egg beaten; 1/2 cup mayo; 1/3 cup greek yogurt; 1/2 teaspoon old bay; 1/2 teaspoon salt; 1/8 teaspoon cracked pepper; old bay; 1/2 cup tzatziki Cava; 2 tablespoons diced pickles small-, or cornichons; 1 tablespoon champagne vinegar; 1 tablespoon capers; 1 teaspoon coarse grain mustard; kosher salt

Servings: persons

1 pound lump crabmeat or backfin
4 saltine crackers crumbled
1/2 teaspoon worcestershire sauce
6 Tabasco Sauce shakes
1 tablespoon harissa Cava
1 egg beaten
1/2 cup mayo
1/3 cup greek yogurt
1/2 teaspoon old bay
1/2 teaspoon salt
1/8 teaspoon cracked pepper
old bay
1/2 cup tzatziki Cava
2 tablespoons diced pickles small-, or cornichons
1 tablespoon champagne vinegar
1 tablespoon capers
1 teaspoon coarse grain mustard
kosher salt

1
Gently pick through crab to remove all pieces of shell. Do not break apart large lumps of crab, though. Combine all ingredients and gently fold in crab. Don't overmix. Form into six cakes.
2
Place on a foil-lined baking sheet, sprinkle with a little extra Old Bay, and bake in a preheated 350-degree oven for about 18 minutes.
3
Turn your oven to broil for 5 minutes to finish them off. Carefully slide your crab cakes off the cookie sheet.
4
Place all the ingredients in a food processor and pulse several times until the pickles are finely chopped and all the ingredients are well mixed (but not pureed).
5
Serve warm crab cakes with a small dollop of tzatziki tartar, a sprig of dill, and lemon wedge.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound lump crabmeat or backfin, 4 saltine crackers crumbled, 1/2 teaspoon worcestershire sauce, 6 Tabasco Sauce shakes, and more.

Yes, Harissa Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harissa Crab Cakes

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