If you’re craving a dish that screams “comfort” but still feels light and elegant, then these Pan Fried Cod Crab Cakes are a must-try. Picture this: tender cod mixed with sweet crab meat, seasoned just right, and then lightly pan-fried until golden brown and crispy on the outside while staying perfectly moist on the inside. These cakes are packed with flavor, and each bite is a little piece of heaven.
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Whether you’re hosting a fancy dinner party, treating yourself to a special meal, or looking for a fresh, seafood-inspired dish, these cod crab cakes fit the bill. They’re light but satisfying, and they’ve got that just-right balance of flaky fish and delicate crab. Trust me, once you try these, you’ll wonder why you’ve waited so long!
Why You’ll Love Pan Fried Cod Crab Cakes
This recipe isn’t just about making a meal—it’s about creating an experience that will leave you feeling like a culinary pro. Here’s why you’ll love it:
Light Yet Satisfying: These crab cakes have a crispy exterior and a tender, flaky interior that is packed with flavor without feeling heavy. It’s a perfect balance of indulgence and freshness.
Flavorful & Delicious: With the mild cod paired with sweet crab, fresh herbs, and a bit of spice, these cakes are a flavor sensation you won’t want to stop eating.
Quick & Easy: This is one of those dishes that looks fancy but is incredibly easy to make. It’s perfect for those nights when you want to impress someone or just treat yourself without spending hours in the kitchen.
Versatile: Whether served on their own with a simple dipping sauce, as a sandwich, or paired with a side salad, these crab cakes are versatile enough for any meal or occasion.
Customizable: Feel free to adjust the seasoning or add more veggies, like diced bell peppers or onions, if you want a twist on the classic recipe.
Ingredients in Pan Fried Cod Crab Cakes
Now let’s talk about the ingredients. You don’t need a ton of fancy stuff to make these crab cakes—they’re made with simple ingredients, but the flavors come together to create something truly special:
Cod Fillets: The mild, tender fish that forms the base of the cake. It pairs perfectly with the crab and holds together without overpowering the flavors.
Crab Meat: Sweet, delicate crab adds that perfect touch of richness and flavor that makes these cakes shine. You can use lump crab meat or a mix of claw and lump for texture.
Breadcrumbs: Breadcrumbs help bind the cakes together while giving them that lovely golden crust once pan-fried.
Egg: The egg acts as a binder, helping everything stick together without making the mixture too dense.
Mayonnaise: For a creamy texture that brings all the ingredients together, plus a touch of richness.
Mustard: A small amount of Dijon mustard adds a lovely tang to balance the richness of the crab and cod.
Lemon Zest: A sprinkle of fresh lemon zest adds a zesty kick that elevates the overall flavor of the crab cakes.
Fresh Herbs: Dill, parsley, and chives add freshness and flavor, bringing a little burst of green and making each bite more exciting.
Salt & Pepper: Just a touch of salt and pepper to season everything to perfection.
Olive Oil: For pan-frying these cakes until golden brown and crispy.
Instructions
Let’s walk through the steps to make these fabulous crab cakes:
Prepare the Cod: Start by cooking the cod fillets. You can either bake them in the oven at 350°F for about 10-12 minutes or pan-fry them in a little olive oil until flaky. Once cooked, break the cod into small flakes and set aside to cool.
Mix the Ingredients: In a large bowl, combine the cod, crab meat, breadcrumbs, egg, mayonnaise, mustard, lemon zest, and fresh herbs. Stir gently until everything is just combined. Be careful not to overmix to keep the cakes light and fluffy.
Season: Add salt and pepper to taste. Give the mixture a quick taste test to make sure the seasoning is perfect!
Form the Cakes: Take a handful of the mixture and gently form it into small patties, about 2-3 inches wide. You should get about 8-10 cakes, depending on how big you make them.
Heat the Pan: Heat a generous drizzle of olive oil in a large skillet over medium heat. Once hot, add the crab cakes to the pan. Be sure not to overcrowd the pan—cook them in batches if necessary.
Pan Fry the Cakes: Cook the crab cakes for about 3-4 minutes per side, or until golden brown and crispy. Use a spatula to flip them gently, being careful not to break them.
Drain and Cool: Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
Serve & Enjoy: Serve the crab cakes warm with a dipping sauce of your choice—tartar sauce, aioli, or even a squeeze of fresh lemon juice works perfectly!
Nutrition Facts
Servings: 4
Calories per serving: Approximately 300 (varies by ingredients used)
Preparation Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
How to Serve Pan Fried Cod Crab Cakes
These crab cakes are incredibly versatile and pair well with a variety of sides. Here are some ideas to enhance your meal:
Fresh Salad: A simple arugula or mixed greens salad with a light vinaigrette makes a refreshing contrast to the richness of the cakes.
Coleslaw: A tangy, crunchy coleslaw works wonderfully as a side dish, balancing out the savory crab cakes.
Dipping Sauces: Try pairing your crab cakes with tartar sauce, spicy aioli, or a tangy lemon-garlic sauce for an extra kick.
Roasted Vegetables: Roasted asparagus, zucchini, or sweet potatoes are the perfect side to make this meal feel complete.
Rice or Quinoa: If you want something more filling, serve your crab cakes on a bed of rice or quinoa for added texture and nutrition.
Additional Tips
Here are a few extra tips to make sure your Pan Fried Cod Crab Cakes turn out perfect every time:
Use Fresh Crab: If possible, opt for fresh crab meat over canned for the best flavor and texture.
Don’t Overmix: Be gentle when mixing the ingredients. Overmixing can result in dense crab cakes, so just stir until everything is lightly incorporated.
Chill the Cakes: If you have time, refrigerate the formed crab cakes for about 15-20 minutes before frying. This helps them hold together better while cooking.
Make Ahead: You can prep the crab cakes ahead of time and store them in the fridge until you’re ready to cook them. They’ll hold up well for up to 24 hours.
Freezing: If you want to make a batch to enjoy later, freeze the formed cakes on a baking sheet before frying. Once frozen, transfer to a freezer bag for up to 3 months. Just fry them directly from the freezer!
FAQ Section
Q1: Can I use frozen cod for this recipe?
A1: Yes, you can use frozen cod—just make sure to thaw it completely before cooking.
Q2: Can I bake these crab cakes instead of frying them?
A2: Absolutely! You can bake the crab cakes at 375°F for about 15-20 minutes, flipping halfway through to ensure they’re golden on both sides.
Q3: Can I use canned crab meat?
A3: Yes, canned crab works fine, but fresh crab will provide the best flavor and texture.
Q4: How do I store leftovers?
A4: Store leftover crab cakes in an airtight container in the fridge for up to 3 days. Reheat them gently in the oven at 350°F for about 10 minutes.
Q5: Can I freeze these crab cakes?
A5: Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. Fry directly from the freezer.
Q6: Can I double the recipe?
A6: Yes, just make sure to adjust the cooking time accordingly if you’re making a larger batch.
Q7: Can I use other types of fish?
A7: Yes, you can substitute the cod with other flaky fish like haddock, tilapia, or even salmon.
Q8: What can I serve with these crab cakes?
A8: Serve them with a refreshing salad, coleslaw, roasted veggies, or a simple side of rice or quinoa.
Q9: Can I add more veggies to the crab cakes?
A9: Absolutely! You can add finely diced onions, bell peppers, or celery for extra crunch and flavor.
Q10: Can I make these crab cakes spicy?
A10: Yes! Add a pinch of cayenne pepper or some finely chopped jalapeños to the mixture for a spicy kick.
Conclusion
These Pan Fried Cod Crab Cakes are everything you want in a dish—flaky, flavorful, and oh-so-satisfying. They’re easy to make and versatile enough to serve as an appetizer or main course. With their crispy exterior and tender, juicy interior, these crab cakes will surely become a new favorite in your kitchen. Whether for a weeknight meal or a special occasion, they’ll never disappoint! Enjoy every bite!
Print
Pan Fried Cod Crab Cakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 crab cakes 1x
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Description
Pan Fried Cod Crab Cakes are a delicious fusion of flaky cod and tender crab, seasoned with fresh herbs, Dijon mustard, and a hint of spice. These crispy, golden cakes are perfect for a light dinner or as an appetizer!
Ingredients
- 1 lb fresh cod filet
- 2 lemon wedges
- 1/4 teaspoon black peppercorns
- 1 bay leaf
- 4 ounces cooked crab meat, flaked into small chunks
- 1 tablespoon extra virgin olive oil
- 1/4 cup green onion, thinly sliced
- 1 tablespoon garlic, minced
- 1 cup panko breadcrumbs
- 1/4 cup parsley, roughly minced
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 medium eggs, beaten
- 1/4 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon coarse salt
- Canola oil for pan frying
- Lemon slices, for serving
Instructions
- In a small saucepan, add the cod filets, lemon wedges, black peppercorns, and bay leaf. Cover with water and bring to a simmer. Cook for about 10-12 minutes, until the fish is flaky and cooked through. Remove the fish and discard the aromatics, then gently flake the cod into small pieces.
- In a large mixing bowl, combine the flaked cod, crab meat, olive oil, green onion, garlic, panko breadcrumbs, parsley, mayonnaise, Dijon mustard, eggs, Tabasco sauce, Worcestershire sauce, ground black pepper, and salt. Stir until the mixture is fully combined.
- Shape the mixture into small cakes, about 2-3 inches in diameter.
- Heat canola oil in a large skillet over medium heat. Once hot, carefully add the cod and crab cakes to the pan. Cook for 3-4 minutes on each side, until golden brown and crispy.
- Transfer the cakes to a paper towel-lined plate to drain any excess oil. Serve with lemon slices for a refreshing touch and enjoy!
Notes
- If you prefer a spicier kick, you can increase the amount of Tabasco sauce or add a pinch of cayenne pepper.
- These crab cakes can be made ahead and stored in the fridge for up to 2 hours before frying.
- For a more decadent touch, serve the cakes with a side of tartar sauce or a simple aioli.
Nutrition
- Serving Size: 1 crab cake
- Calories: 230
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg