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
Scale
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
