If you’re searching for your new signature seafood dish, look no further than these Pan Fried Cod Crab Cakes. Combining tender, flaky cod with luxurious lump crab meat, this recipe is a celebration of everything delicious about coastal cooking. With a crispy golden crust and a flavor-packed, moist interior, these cakes are easy enough for a weeknight yet impressive for a special gathering. Trust me, they’ll be the star of your table—and the best part is, you won’t believe how simple they are to make!
Ingredients You’ll Need
The beauty of these Pan Fried Cod Crab Cakes lies in their simplicity—you only need a handful of kitchen staples and fresh seafood to create magic! Each ingredient has a specific role, from building a rich flavor base to giving every bite irresistible texture and a pop of color.
- Cod fillets (8 oz, cooked and flaked): Brings a mild, delicate flavor and helps the cakes hold together beautifully.
- Lump crab meat (8 oz, picked over for shells): The sweet, succulent star that makes every bite special.
- Breadcrumbs (½ cup plus more for coating): Adds a subtle crunch and keeps the cakes light—try panko for extra crispiness!
- Mayonnaise (¼ cup): Gives moisture and richness that binds everything without overpowering the seafood.
- Large egg: Acts as the essential binder to ensure your cakes stay perfectly together.
- Dijon mustard (1 tablespoon): Lends an inviting tang and zippery depth to the mixture.
- Worcestershire sauce (1 tablespoon): Adds a little umami and a savory undertone in every forkful.
- Lemon juice (1 tablespoon): Delivers a pop of brightness that wakes up all the flavors.
- Old Bay seasoning (1 teaspoon): The classic seafood spice mix that instantly says, “crab cakes!”
- Green onions (2, finely chopped): Brings freshness, color, and a gentle onion note.
- Fresh parsley (2 tablespoons, chopped): Adds color and a garden-fresh lift.
- Salt (¼ teaspoon): Balances the flavors and brings out the best in your seafood.
- Black pepper (¼ teaspoon): A hint of heat for a well-rounded finish.
- Olive oil (2–3 tablespoons, for frying): Creates that crave-worthy, golden exterior.
How to Make Pan Fried Cod Crab Cakes
Step 1: Mix the Seafood Base
First, grab a large bowl and add your cooked, flaked cod and picked-over lump crab meat. The goal is to keep those juicy pieces of crab intact as much as possible, so use a gentle hand with your spatula or fork. This duo forms the heart of every Pan Fried Cod Crab Cake, so a little TLC goes a long way.
Step 2: Add Binders and Flavor Boosters
To your seafood, add the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, fresh lemon juice, Old Bay seasoning, chopped green onions, parsley, salt, and pepper. Using a soft touch, fold the ingredients together until everything is just combined. Try not to over-mix—you want pockets of delicate crab to shine in every cake!
Step 3: Form the Cakes
Portion the mixture into 8 small patties. Shape each one with your hands to about 1-inch thickness. For an extra crispy shell, roll each patty in a little more fresh breadcrumbs before cooking. If you have time, let the patties chill in the fridge for 20–30 minutes; it’ll help them hold their shape during frying, so you get perfect Pan Fried Cod Crab Cakes every time!
Step 4: Pan Fry to Golden Perfection
Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, add your crab cakes in batches (don’t crowd the pan!). Cook for 3–4 minutes per side until the crust is deeply golden and everything is heated through. Transfer each batch to a plate lined with paper towels to drain any excess oil. The heavenly sizzle is pure magic—your kitchen will smell incredible!
Step 5: Serve with All the Fixings
Once your Pan Fried Cod Crab Cakes are golden and irresistible, serve them warm with fresh lemon wedges, a classic tartar sauce, or a tangy dollop of aioli. Every bite is a little celebration of sweetness, savoriness, and crunch!
How to Serve Pan Fried Cod Crab Cakes
Garnishes
The finishing touches really take these cakes over the top. A sprinkle of fresh parsley or chives brings color and a clean, herbal note. Lemon wedges on the side are a must, adding just the right touch of zip with every squeeze. And don’t forget a light dusting of extra Old Bay if you love a little spice!
Side Dishes
Pan Fried Cod Crab Cakes play so well with a parade of sides. Try a crisp green salad with a lemony vinaigrette, tender roasted asparagus, or vine-ripened tomato slices topped with fresh basil. Creamy coleslaw or a pile of oven fries are also fantastic options that make the meal feel like the ultimate coastal comfort food feast.
Creative Ways to Present
For an elegant starter, stack a crab cake atop a swirl of aioli and finish with microgreens. For a hearty lunch, tuck the cakes into soft rolls with lettuce and tomato for seafood sliders. You can even serve them over a bed of mixed greens or atop a colorful corn salsa—the possibilities with Pan Fried Cod Crab Cakes are deliciously endless!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), let the crab cakes cool completely. Store them in an airtight container in the refrigerator for up to 2 days. They retain their wonderful flavor and texture, making a quick and satisfying snack or light meal for later.
Freezing
To freeze, arrange fully cooked and cooled Pan Fried Cod Crab Cakes in a single layer on a baking sheet. Freeze until solid, then transfer to a zip-top bag or airtight container for up to 2 months. When you’re ready, you can reheat straight from frozen—so convenient for fuss-free meals!
Reheating
For the crispiest results, reheat crab cakes in a toaster oven, air fryer, or conventional oven at 350°F until heated through (about 10–12 minutes from chilled, a bit longer from frozen). Microwaving works in a pinch, but won’t deliver that irresistible crunchy crust.
FAQs
Can I use canned crab instead of fresh?
Absolutely! While fresh lump crab gives the best flavor and texture, good quality canned crab is a great option when fresh isn’t available. Just make sure to drain it well and pick out any bits of shell before using.
What if I want a gluten-free version?
That’s easy—simply substitute your favorite gluten-free breadcrumbs for the regular ones. The result is every bit as crunchy and satisfying!
Can I bake these instead of pan frying?
Yes! Place the formed cakes on a parchment-lined baking sheet and brush them lightly with oil. Bake at 400°F for about 12–15 minutes, flipping once halfway through. They’ll be slightly less crisp, but still delicious and much lighter.
How do I keep my crab cakes from falling apart?
The key is to chill the patties for at least 20–30 minutes before frying and handle them gently when flipping. The combination of egg, mayonnaise, and breadcrumbs provides just the right amount of binding without making the cakes dense.
Can I substitute another fish for cod?
Of course! Any mild, flaky white fish—like haddock or pollock—will work in place of cod. Make sure to cook and flake it just as you would for the Pan Fried Cod Crab Cakes recipe.
Final Thoughts
Nothing brings people together quite like a plate of homemade Pan Fried Cod Crab Cakes. They’re comforting, packed with flavor, and destined to become a repeat request in your home. If you’ve never tried combining cod and crab, now’s your moment—this simple recipe is here to turn you into a seafood superstar. Give it a go and treat yourself to a taste of seaside bliss tonight!
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Pan Fried Cod Crab Cakes Recipe
- Total Time: 30 minutes
- Yield: 8 crab cakes 1x
- Diet: Non-Vegetarian
Description
These Pan Fried Cod Crab Cakes are a delicious seafood dish featuring a blend of flaked cod, lump crab meat, and flavorful seasonings. Crispy on the outside and tender on the inside, these crab cakes are perfect as appetizers or a main course.
Ingredients
Cod Crab Cakes:
- 8 oz cod fillets (cooked and flaked)
- 8 oz lump crab meat (picked over for shells)
- ½ cup breadcrumbs (plus more for coating)
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 2 green onions finely chopped
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons olive oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, combine flaked cod, crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, green onions, parsley, salt, and pepper. Form into 8 patties.
- Coat and Fry: Coat each patty with breadcrumbs. Fry in olive oil for 3–4 minutes per side until golden and heated through.
- Drain and Serve: Transfer to a paper towel-lined plate. Serve warm with lemon wedges, tartar sauce, or aioli.
Notes
- Chill patties before frying for best results.
- Substitute panko for a crunchier crust.
- Leftovers reheat well in a toaster oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 150
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 55mg
