Moroccan Spiced Crab Cakes
Elevate your seafood game with these irresistible Moroccan Spiced Crab Cakes, a fusion of bold global flavors and delicate textures. Featuring lump or claw crab meat, these golden patties are seasoned with exotic spices like smoky paprika, cumin, and coriander, while harissa paste adds a signature North African heat. Fresh herbs—including cilantro and parsley—and zesty lemon create a vibrant contrast, making each bite a tantalizing mix of savory and bright. Crispy on the outside and tender within, these crab cakes are pan-fried to perfection and served with lemon wedges for a refreshing finish. Perfect as a show-stopping appetizer or paired with a crisp salad for dinner, this recipe comes together in just 35 minutes for a gourmet experience at home. Keywords: Moroccan spiced crab cakes, seafood recipe, North African spices, harissa crab cakes, appetizer recipe, pan-fried crab cakes.
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Ingredients
- 450 grams crab meat (lump or claw, picked over for shells)
- 120 grams breadcrumbs (preferably panko)
- 2 large egg
- 60 grams mayonnaise
- 15 grams harissa paste
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (preferably smoked)
- 15 grams fresh cilantro (chopped)
- 15 grams fresh parsley (chopped)
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 60 milliliters olive oil (for frying)
- 1 whole lemon wedges (for serving)
Directions
Step 1
In a large mixing bowl, combine the crab meat, breadcrumbs, eggs, mayonnaise, and harissa paste. Mix gently to prevent breaking up the crab too much.
Step 2
Add the ground cumin, ground coriander, paprika, chopped cilantro, chopped parsley, lemon zest, salt, and black pepper. Mix until the ingredients are fully incorporated.
Step 3
Form the mixture into 8 evenly-sized patties, about 2.5 cm thick. Place them onto a parchment paper-lined tray and refrigerate for 15 minutes to help them firm up.
Step 4
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the crab cakes in batches, being careful not to overcrowd the pan.
Step 5
Cook the crab cakes for 3–4 minutes per side, or until golden brown and crispy on the outside. Remove from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 6
Serve the Moroccan Spiced Crab Cakes warm with lemon wedges on the side for squeezing. Enjoy as an appetizer or pair with a fresh salad for a main course.
Nutrition Facts
| Serving size | (984.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2116.6 |
| Total Fat 133.9g | 0% |
| Saturated Fat 18.7g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 736.1mg | 0% |
| Sodium 8634.6mg | 0% |
| Total Carbohydrate 117.4g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 16.7g | |
| Protein 122.4g | 0% |
| Vitamin D 107.5IU | 0% |
| Calcium 825.2mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 2348.9mg | 0% |
Source of Calories