If you’re craving the irresistible crunch of golden seafood cakes with the most luxurious, tender center, you’re in for a treat with these Pan Fried Cod Crab Cakes. There’s something magical about the way flaky cod mingles with sweet, buttery crab, held together by just enough creamy binding and subtle seasonings. This recipe delivers classic seafood bliss and is perfect for a special dinner or an impressive appetizer at your next gathering. The best part? They come together with minimal fuss and pack a flavor punch you’ll never forget.
Ingredients You’ll Need
Every ingredient in these Pan Fried Cod Crab Cakes truly counts. They each play their part—bringing delicate flavor, a satisfying bite, or a pop of freshness. Here’s what you need for seafood perfection on your plate.
- Fresh cod fillet (1/2 pound), cooked and flaked: Provides a mild, flaky base that soaks up flavor while adding structure to the cakes.
- Lump crab meat (1/2 pound), shells removed: Offers sweet, luscious bites of real crab that stand out in every mouthful.
- Bread crumbs (1/2 cup plus more for coating): Bind the mixture and add a gentle crunch to the outside—panko is a great option for even more texture.
- Mayonnaise (1/4 cup): Ensures the cakes stay tender and moist without being greasy.
- Egg (1 large): The perfect binder, holding everything together without making it dense.
- Dijon mustard (1 tablespoon): Adds a subtle tang and rounds out the seafood flavor beautifully.
- Worcestershire sauce (1 tablespoon): Brings a deep, savory note that highlights the seafood.
- Old Bay seasoning (1 teaspoon): Just the right amount of classic seasoning bringing all those signature crab cake vibes.
- Chopped fresh parsley (2 tablespoons): Brightens each bite with color and freshness.
- Green onion, finely chopped (1): Offers a mild onion flavor and lively green flecks for a pop of color.
- Lemon juice (1 tablespoon): Gives the cakes a fresh, citrusy lift, balancing out the richness.
- Salt and pepper to taste: Essential for making all the flavors come alive—don’t skip the tasting stage!
- Vegetable oil (2–3 tablespoons) for frying: Ensures a crisp, even crust without overpowering the delicate seafood taste.
How to Make Pan Fried Cod Crab Cakes
Step 1: Mix the Seafood Base
Start by grabbing a roomy bowl where you’ll combine your flaked cod and luscious lump crab meat. Handle both gently, as you want to keep those big flavorful bites of crab whole, and don’t over-shred the cod. This marriage of textures is what makes each bite of Pan Fried Cod Crab Cakes so memorable!
Step 2: Add the Binders and Flavor
To your seafood, add the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, green onion, lemon juice, salt, and pepper. Use a spatula (or your hands) to gently fold everything together until it just holds its shape. Try not to overmix—less handling means lighter, chunkier cakes.
Step 3: Form the Cakes
With clean hands, divide the mixture into either 8 smaller cakes or 4 hearty patties, depending on your mood. Press them together just enough so they hold, then gently dredge each one in some extra breadcrumbs. This light coating guarantees the crispiest crust when you fry.
Step 4: Chill for Best Results
Transfer your uncooked cakes to a plate or tray and cover them; pop them in the refrigerator for at least 30 minutes. This step is the secret to Pan Fried Cod Crab Cakes that don’t fall apart in the pan. Chilling lets the flavors meld and helps the cakes firm up just right.
Step 5: Pan Fry to Perfection
Heat vegetable oil in a large non-stick skillet over medium heat. Add your cakes a few at a time—don’t crowd the pan—and cook for 3 to 4 minutes per side, or until they turn a deeply golden brown. Use a spatula to gently flip them only once. When finished, transfer to a paper towel-lined plate to drain any excess oil. Serve your beautiful crispy cakes while they’re piping hot!
How to Serve Pan Fried Cod Crab Cakes
Garnishes
A sprinkle of fresh parsley or a few hearty squeezes of lemon juice can bring out the summery flavors in Pan Fried Cod Crab Cakes. For extra flair, consider a few paper-thin slices of radish or even a dusting of Old Bay right before serving. Don’t forget a little bowl of your favorite dipping sauce—remoulade, tartar, or even a spicy mayo.
Side Dishes
Pair these cakes with a crisp green salad, classic coleslaw, or roasted veggies for a lighter meal. If you’re feeling indulgent, creamy mashed potatoes or fluffy rice pilaf are also fantastic alongside Pan Fried Cod Crab Cakes, soaking up all those savory juices.
Creative Ways to Present
Turn your crab cakes into sliders with soft brioche buns and a tangy slaw, or nestle them atop a dressed arugula salad for an elegant starter. You can even stack mini versions on skewers as a stunning party appetizer—unexpected, fun, and totally delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Pan Fried Cod Crab Cakes store beautifully when wrapped tightly and placed in the refrigerator. Arrange in a single layer, or separated by parchment paper to prevent sticking, and they’ll stay fresh for up to 2 days.
Freezing
If you want to stash some away for later, place the cooked (and cooled) crab cakes on a baking sheet and freeze until solid. Then, transfer them to a zip-top bag or airtight container. This keeps them at their best for up to 2 months and locks in all that beautiful seafood flavor.
Reheating
Reheat chilled or frozen Pan Fried Cod Crab Cakes in a 350°F oven for about 10 minutes (a little longer if frozen). This helps them regain their crisp crust while gently warming the inside without drying them out. Skip the microwave—it can make them soggy!
FAQs
Can I use canned cod or crab meat?
Yes, you can! Canned cod is a handy substitute when fresh isn’t available (just be sure to drain it very well). The same goes for crab, though lump or claw meat will give you the best texture. Your cakes will still be delicious and full of seafood flavor.
What’s the best way to keep the crab cakes from falling apart?
Chilling your formed cakes before frying is key. Don’t skip this step, as it helps the mixture set and bind. Also, handle them gently when flipping to maintain their beautiful shape.
Can I bake the Pan Fried Cod Crab Cakes instead of frying?
Absolutely! Place them on a greased baking sheet and bake at 400°F for about 15–18 minutes, flipping halfway through. You’ll get less crunch but still enjoy fabulous flavor and a lighter option.
How do I make this recipe gluten-free?
Just swap the regular breadcrumbs for your favorite gluten-free version. All the other ingredients are naturally gluten-free, so it’s an easy, delicious adjustment.
What dips go well with Pan Fried Cod Crab Cakes?
Classic tartar sauce is always a hit, but try lemon aioli, remoulade, or a spicy sriracha mayo for something different. Even a squeeze of fresh lemon goes a long way to brighten up each savory bite.
Final Thoughts
I can’t recommend these Pan Fried Cod Crab Cakes enough—they’re everything I love about seafood packed into an easy, crowd-pleasing recipe. Whether you’re a crab cake novice or a lifelong enthusiast, this is one dish that never fails to impress. Give them a try and let these crispy, tender cakes become your new favorite, too!
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Pan Fried Cod Crab Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus 30 minutes chilling time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Pan Fried Cod Crab Cakes are a delicious seafood dish perfect for a main course. Made with a flavorful blend of fresh cod, lump crab meat, and seasonings, these cakes are crispy on the outside and tender on the inside.
Ingredients
Fresh Cod Crab Cakes:
- 1/2 pound fresh cod fillet, cooked and flaked
- 1/2 pound lump crab meat, shells removed
- 1/2 cup breadcrumbs (plus more for coating)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- 1 green onion, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2–3 tablespoons vegetable oil for frying
Instructions
- In a large bowl, combine the flaked cod and lump crab meat. Add breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, lemon juice, salt, and pepper. Mix gently until just combined—do not overmix.
- Form the mixture into 8 small cakes or 4 larger cakes. Lightly coat each cake with additional breadcrumbs.
- Place the cakes on a plate and refrigerate for at least 30 minutes to firm up.
- Heat the vegetable oil in a large skillet over medium heat. Fry the crab cakes for 3–4 minutes per side or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain. Serve hot with lemon wedges or your favorite dipping sauce.
Notes
- You can substitute canned cod if fresh isn’t available, just be sure to drain it well.
- For a gluten-free option, use gluten-free breadcrumbs.
- These crab cakes can also be baked at 400°F for 15–18 minutes if you prefer not to fry.
Nutrition
- Serving Size: 2 cakes
- Calories: 290
- Sugar: 1g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 95mg
