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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Recipe Information
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)
Instructions
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.
Add the ground cumin, ground coriander, paprika, chopped cilantro, chopped parsley, lemon zest, salt, and black pepper. Mix until the ingredients are fully incorporated.
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.
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.
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.
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
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 8635 mg | 375% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 16.7 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 825 mg | 63% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2349 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
