Description
These Pan Fried Cod Crab Cakes combine flaky cod and succulent crab meat with flavorful seasonings and a crispy breadcrumb crust. Quick to prepare and pan-fried to golden perfection, they make a delicious appetizer or main dish served with tartar sauce or lemon wedges.
Ingredients
Scale
Main Ingredients
- 1/2 lb cod fillets, skinless and boneless
- 1/2 lb crab meat (fresh or canned, drained and flaked)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon Old Bay seasoning (optional, for extra flavor)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 egg, beaten
- 1/2 cup breadcrumbs (panko for extra crunch)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil or butter, for frying
Instructions
- Flake the Cod: In a large bowl, flake the cod fillets with a fork until they are finely shredded to create a delicate texture.
- Combine Ingredients: Gently fold in the crab meat to evenly distribute it. Add mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, and the beaten egg. Mix well until the mixture is uniform.
- Add Breadcrumbs and Parsley: Stir in the breadcrumbs and chopped parsley gently. Season the mixture with salt and pepper. Adjust the texture by adding more breadcrumbs if it feels too wet to hold its shape.
- Form Patties: Shape the mixture into 6 to 8 small cakes, each about 2 to 3 inches in diameter.
- Heat Pan and Fry: Warm olive oil or butter in a large skillet over medium heat. Carefully place the cakes in the pan without overcrowding. Fry each side for 3 to 4 minutes until golden brown and crispy.
- Drain Excess Oil: Remove the cooked cakes and place them on paper towel-lined plates to absorb any excess oil. Repeat with the remaining cakes.
- Serve: Serve the crab cakes hot with a squeeze of fresh lemon and a side of tartar sauce or your preferred dipping sauce.
Notes
- Use panko breadcrumbs for extra crunch and better binding.
- If the mixture is too loose, add additional breadcrumbs a tablespoon at a time until firm enough to hold shape.
- Old Bay seasoning is optional but adds a classic crab cake flavor.
- Can be cooked in butter or olive oil depending on preference for flavor and health.
- Serve immediately for the crispiest texture; leftover cakes can be reheated gently in a skillet or oven.
