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
Units
Scale
- 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