Pan Fried Cod Crab Cakes

If you love seafood, you’re in for a treat! These Pan Fried Cod Crab Cakes are everything you want in a crab cake—flaky, crispy on the outside, and tender on the inside—but with the added bonus of sweet, delicate cod. The best part? They’re easy to make and full of flavor. Trust me, once you take a bite, you won’t want to stop!

Imagine sinking your teeth into a golden, crispy crust, and then getting a bite of the soft, flavorful filling that’s packed with tender cod, crab, and just the right amount of seasoning. These crab cakes are the perfect dish for any occasion, whether you’re whipping them up for a weeknight dinner, serving them at a gathering, or just treating yourself to something special. No matter how you serve them, they’re guaranteed to impress!

Why You’ll Love Pan Fried Cod Crab Cakes

Here’s why these cod crab cakes will become a new favorite in your seafood repertoire:

Delicate Flavor: The combination of cod and crab makes for a light, sweet seafood flavor that’s perfectly balanced and not overpowering. The cod complements the crab without taking over, making it a crowd-pleasing combo.

Crispy Perfection: These cakes are pan-fried to golden perfection. The outside gets crispy and crunchy, while the inside remains tender and moist, offering the perfect texture contrast.

Easy to Make: With simple ingredients and straightforward steps, these crab cakes come together quickly. You don’t need any special equipment or complicated techniques to make them a success.

Customizable: Want to add a little heat? Toss in a pinch of cayenne pepper or chopped jalapeños for a spicy twist. Prefer a milder flavor? Skip the spicy ingredients and enjoy the delicate flavors of cod and crab.

Impressive Presentation: Serve these crab cakes on a platter for a dinner party or brunch, and watch your guests marvel at the beauty of these golden treasures. They’re perfect for impressing your friends and family, but also simple enough to enjoy on your own.

Ingredients in Pan Fried Cod Crab Cakes

Making these crab cakes is all about using fresh, quality ingredients that shine through. Let’s break down the ingredients that make this dish a winner:

For the Crab Cakes:

Cod Fillets: The star of the dish. Cod adds a mild, slightly sweet flavor and flaky texture, making it the perfect companion to crab.

Crab Meat: Sweet, tender crab meat is what gives these cakes their signature flavor. Opt for fresh crab meat if possible for the best taste.

Breadcrumbs: They help bind the cakes together and create that perfect crispy crust on the outside. You can use panko breadcrumbs for extra crunch or regular breadcrumbs for a slightly softer texture.

Egg: An essential binder that helps hold everything together without being too heavy.

Mayonnaise: Adds moisture and richness, ensuring the crab cakes stay juicy on the inside. You can use light mayo or Greek yogurt for a healthier twist.

Dijon Mustard: A bit of tangy mustard to kick things up and add depth of flavor.

Lemon Zest & Juice: The zest brightens the cakes, and the juice adds a refreshing pop of citrus flavor.

Old Bay Seasoning: A classic seasoning for crab cakes, bringing in that signature seafood flavor.

Parsley & Green Onions: Fresh herbs to add color and freshness to the cakes.

Salt & Pepper: For seasoning to taste.

For Pan-Frying:

Oil (Vegetable or Olive Oil): To pan-fry the cakes to crispy perfection. A light coating is all you need for that golden exterior.

Instructions

Let’s make some crispy, flavorful cod crab cakes that’ll wow your taste buds!

Prepare the Cod

Start by cooking your cod fillets. If you have raw cod, simply cook it in a pan over medium heat with a little oil for about 3-4 minutes per side, or until it flakes easily with a fork. Let the fish cool slightly, then break it up into small pieces using a fork.

Combine the Ingredients

In a large bowl, combine the flaked cod, crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon zest, lemon juice, Old Bay seasoning, parsley, green onions, salt, and pepper. Mix gently to combine everything, but be careful not to break up the crab meat too much—it should stay in chunks for a nice texture.

Form the Crab Cakes

Using your hands, form the mixture into small patties. You should get about 6-8 cakes, depending on the size. Press each cake lightly to ensure they hold together.

Pan-Fry the Crab Cakes

Heat about 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the pan. Cook for about 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan—cook in batches if needed.

Serve and Enjoy

Once the crab cakes are cooked to perfection, remove them from the pan and let them rest on a paper towel to absorb any excess oil. Serve with a squeeze of lemon, your favorite dipping sauce, or a side salad. These crab cakes are best enjoyed hot and crispy!

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 30 minutes

How to Serve Pan Fried Cod Crab Cakes

These crab cakes are perfect on their own or served with a variety of sides. Here are a few ideas for pairing them:

Lemon Aioli: A creamy, garlicky dip pairs wonderfully with the crispy cakes. Add a squeeze of fresh lemon juice to keep it light and refreshing.

Fresh Salad: A light green salad with arugula, mixed greens, and a tangy vinaigrette is a great contrast to the richness of the crab cakes.

Coleslaw: A tangy, crunchy coleslaw complements the softness of the cakes and adds some crunch to every bite.

Roasted Vegetables: Pair the crab cakes with some roasted seasonal vegetables for a well-rounded meal.

Steamed Asparagus or Green Beans: Lightly cooked green vegetables balance out the richness of the crab cakes.

Additional Tips

• Fresh or Frozen Cod: You can use either fresh or frozen cod fillets. Just be sure to thaw frozen fish completely and pat it dry before using.
• Don’t Overwork the Mixture: When mixing the ingredients, be gentle. Overworking the mixture can lead to tough crab cakes.
• Chill the Cakes Before Cooking: If you have time, refrigerate the formed crab cakes for 30 minutes before frying. This helps them hold together better while cooking.
• Add a Kick: For a spicier twist, add a bit of hot sauce or cayenne pepper to the mixture.
• Double the Recipe: These crab cakes freeze well, so consider making a double batch and freezing half for a future meal.

FAQ Section

Q1: Can I use a different type of fish?
A1: Yes! You can use other white fish like haddock, pollock, or tilapia in place of cod. Just make sure it’s flaky and mild in flavor.

Q2: Can I make these crab cakes ahead of time?
A2: Absolutely! You can form the cakes and refrigerate them for up to 24 hours before cooking. You can also freeze them before frying for later use.

Q3: Can I bake these instead of frying?
A3: Yes! For a lighter option, you can bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through to get them golden on both sides.

Q4: How do I store leftovers?
A4: Store leftover crab cakes in an airtight container in the fridge for up to 2 days. Reheat them in a skillet over medium heat for best results.

Q5: Can I use imitation crab meat?
A5: You can, but fresh crab meat will give a more authentic, flavorful result. Imitation crab meat is a more affordable option, but it lacks the richness of real crab.

Q6: Can I make these crab cakes gluten-free?
A6: Yes! Use gluten-free breadcrumbs, and make sure your Dijon mustard and other condiments are gluten-free.

Q7: How do I prevent the crab cakes from falling apart?
A7: Make sure your mixture isn’t too wet, and don’t overwork the crab meat. Chilling the cakes before frying helps them hold together better.

Q8: Can I freeze the cooked crab cakes?
A8: Yes! After cooking, let them cool completely, then freeze them in a single layer. Once frozen, transfer them to a freezer bag for up to 2 months. Reheat in the oven or skillet when ready to eat.

Q9: What’s the best way to serve these crab cakes?
A9: Serve with a squeeze of fresh lemon, a side of tartar sauce, or your favorite dipping sauce. A simple salad or roasted veggies make great accompaniments.

Q10: Can I add other ingredients like corn or bell peppers to the mix?
A10: Absolutely! Feel free to experiment by adding finely chopped vegetables like corn, bell peppers, or even fresh herbs for extra flavor and texture. Just be sure to keep the ratio of wet to dry ingredients balanced.

Conclusion

These Pan Fried Cod Crab Cakes are a perfect balance of flavors and textures. They’re crispy on the outside, tender on the inside, and filled with the fresh, sweet taste of cod and crab. Whether you’re serving them for a fancy dinner or just as a fun weeknight treat, these crab cakes are sure to become a favorite. Enjoy them with a squeeze of lemon and a simple side dish, and you’ve got a meal that’s both impressive and delicious. Enjoy!

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