Ingredients

Directions

Prep: 1. Slice scallion into ~1/8" pieces. 2. In a medium bowl, mix scallions, egg white, harissa sauce, and pepper (I like about 10 turns of a pepper mill). 3. Add the crabmeat to the same bowl. If you got cans, squeeze the water out first. 4. Mix all the stuff in the bowl by hand. 5. Sculpt the crabcakes. I like to divide it into 4 roughly-equal piles, then squish each one into a patty that's about 2-3" in diameter and about 1/2" thick. Cook: 1. Pour the grapeseed oil into a non-stick skillet over medium-high heat. You want about an 8" diameter circle. Wait for it to "shimmer" which means it's hot. 2. Add the patties to the oil 3. Leave them the heck alone. If you mess with them, they'll break into a mess. 4. Let them cook for 3 minutes, until browned on the bottom. 5. Flip them over *carefully*, using a spoon or your fingers on top if needed. Let them cook for another 3 minutes. 6. Pull the crabcakes off and plate, then generously squeeze lime juice on top. Option: If not everyone likes spicy things, you could leave the Harissa Sauce out of the crabcakes and instead make a dipping sauce by mixing it with some mayo. Note: The picture is from Google, but is representative of what these should look like.