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
Scale
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
