Description
These Pan Fried Cod Crab Cakes combine flaky cod and tender crab meat with a blend of seasonings, Dijon mustard, and fresh lemon juice, then coated with breadcrumbs and pan-fried to a golden crisp. Perfect for a quick and flavorful seafood appetizer or main dish, they offer a satisfying crunch and tender interior with simple ingredients and minimal prep time.
Ingredients
Scale
Seafood
- 1/2 lb cod fillets, skinless and boneless
- 1/2 lb crab meat (fresh or canned, drained and flaked)
Binding & Sauces
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 egg, beaten
Seasonings
- 1/4 teaspoon Old Bay seasoning (optional, for extra flavor)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Coating & Frying
- 1/2 cup breadcrumbs (panko for extra crunch)
- 2 tablespoons olive oil or butter, for frying
Instructions
- Flake the Cod: In a large bowl, use a fork to flake the cod fillets until they are finely shredded, creating a delicate base for the crab cakes.
- Mix the Seafood and Sauces: Gently combine the flaked cod with the crab meat, ensuring even distribution. Add mayonnaise, Dijon mustard, fresh lemon juice, Old Bay seasoning, garlic powder, onion powder, and the beaten egg. Stir the mixture thoroughly until well blended.
- Add Breadcrumbs and Parsley: Incorporate the breadcrumbs and chopped fresh parsley into the mixture, stirring gently to combine. Season with salt and pepper to taste. Check the consistency; if it’s too wet to hold together, add more breadcrumbs gradually until firm enough to shape.
- Form the Cakes: Shape the mixture into small patties approximately 2–3 inches in diameter. You should be able to make about 6-8 cakes depending on their size.
- Heat the Pan and Fry: Warm the olive oil or butter in a large skillet over medium heat. Once hot, carefully add the crab cakes to the pan without overcrowding. Cook each side for 3-4 minutes until they become golden brown and crispy.
- Drain Excess Oil: Transfer the cooked crab cakes to a paper towel-lined plate to absorb any excess oil. Repeat the frying process with the remaining cakes.
- Serve: Serve the crab cakes hot with a squeeze of fresh lemon, alongside tartar sauce or your favorite dipping sauce for an added burst of flavor.
Notes
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- If the mixture is too wet, add more breadcrumbs a little at a time to achieve a firm consistency.
- Old Bay seasoning is optional but adds a traditional seafood flavor that complements the crab cakes well.
- Do not overcrowd the pan while frying to ensure even cooking and a crispy exterior.
- These crab cakes can be kept warm in a low oven (around 200°F or 90°C) if making in batches.
