Get ready to wow your taste buds and impress any seafood lover at your table with these Pan Fried Cod Crab Cakes. This irresistible dish features a blend of fresh cod and sweet lump crab, gently mixed with savory seasonings and just enough breadcrumbs for a delicate crunch. The result is a golden, crispy cake that’s tender and flavorful with every bite. Whether you’re looking to jazz up a weeknight dinner or create a show-stopping appetizer for guests, Pan Fried Cod Crab Cakes are the kind of recipe you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Pan Fried Cod Crab Cakes is in their simplicity—each ingredient stands out and plays an important role in building layers of flavor, texture, and color. Here’s what you’ll need and why it matters:
- Fresh Cod Fillets (1/2 pound, cooked and flaked): Cod brings a flaky, mild base that perfectly complements the sweetness of crab.
- Lump Crab Meat (1/2 pound, picked over for shells): This is the star—choose the best you can find for juicy, sweet bites.
- Breadcrumbs (1/2 cup, plus more for coating): They hold everything together, giving structure and a golden crust.
- Mayonnaise (1/4 cup): Adds creaminess and keeps the cakes moist.
- Large Egg (1): The essential binder that ensures your cakes don’t fall apart.
- Dijon Mustard (2 tablespoons): For a gentle tang and depth of flavor.
- Lemon Juice (1 tablespoon): Brightens everything up and balances the richness.
- Old Bay Seasoning (1 teaspoon): The classic seafood seasoning, delivering a nostalgic, savory kick.
- Fresh Parsley (2 tablespoons, chopped): For color and a pop of freshness.
- Green Onions (2, thinly sliced): Bring a subtle bite and a hint of oniony sharpness.
- Salt (1/4 teaspoon): Just enough to enhance all the flavors.
- Black Pepper (1/4 teaspoon): Adds warmth and a mild kick.
- Vegetable Oil (2–3 tablespoons, for frying): For that perfect golden, crispy crust.
- Lemon Wedges and Tartar Sauce (for serving): The classic finishing touches—bright, creamy, and zesty.
How to Make Pan Fried Cod Crab Cakes
Step 1: Combine the Seafood and Mix-Ins
Start by placing your flaked cod and lump crab meat in a large bowl. Gently add in the breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Old Bay, parsley, green onions, salt, and black pepper. The key here is to mix everything thoroughly but gently—you want to keep those beautiful chunks of crab intact for the ultimate texture in your Pan Fried Cod Crab Cakes.
Step 2: Shape and Chill the Cakes
Once your mixture is combined, use your hands to shape it into 6 medium-sized or 8 smaller patties. Place them on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes. This quick chill not only helps the flavors meld, but also ensures your crab cakes will hold together perfectly when it’s time to fry.
Step 3: Preheat and Dredge
Before you start cooking, pour a little extra breadcrumb onto a plate. Lightly dredge each chilled cake in the breadcrumbs to give them a delicate, crispy coating. This step makes all the difference for that signature crunch you expect from Pan Fried Cod Crab Cakes.
Step 4: Pan Fry to Perfection
Heat the vegetable oil in a large skillet over medium heat. Once the oil shimmers, gently lay the cakes in the pan—don’t crowd them, so they brown evenly. Fry each side for about 3–4 minutes, until they’re golden brown and crisp. When done, transfer to a paper towel-lined plate to drain off any excess oil.
Step 5: Serve and Savor
Serve your Pan Fried Cod Crab Cakes hot, straight from the pan. Be sure to set out some lemon wedges and a dish of tartar sauce for that classic finishing touch. Each bite is crunchy on the outside, tender and flavorful on the inside—you’ll know why these become a favorite after just one taste.
How to Serve Pan Fried Cod Crab Cakes
Garnishes
A little garnish goes a long way in making your Pan Fried Cod Crab Cakes look as good as they taste. Freshly chopped parsley adds a burst of color and freshness, while thin lemon slices or wedges lend brightness and a pop of citrus. Try a sprinkle of paprika or a few capers for extra flair.
Side Dishes
Pair your Pan Fried Cod Crab Cakes with crisp coleslaw, roasted potatoes, or a fresh green salad for a satisfying meal. They also shine alongside steamed asparagus, buttery corn on the cob, or even a light cucumber salad. If you’re feeling indulgent, serve with fries or a creamy corn chowder.
Creative Ways to Present
Get playful with your plating! Stack two crab cakes on a toasted brioche bun with lettuce and tomato for a seafood burger twist. Serve mini cakes as sliders or appetizer bites at a party. Or, top each cake with a dollop of avocado crema or a swirl of sriracha mayo for a modern upgrade.
Make Ahead and Storage
Storing Leftovers
If you have leftover Pan Fried Cod Crab Cakes, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to two days. They’re just as delicious the next day, making them great for meal prepping or quick lunches.
Freezing
To freeze, arrange the cooked crab cakes on a baking sheet and place in the freezer until firm. Once solid, transfer them to a resealable freezer bag or container, separating layers with parchment paper. They’ll keep beautifully for up to two months—perfect for pulling out whenever a seafood craving strikes.
Reheating
For best results, reheat your Pan Fried Cod Crab Cakes in a preheated 350°F oven for about 10 minutes, or until hot and crisp. This helps restore their crunchy exterior. You can also reheat them in a skillet over medium heat with a touch of oil. Avoid microwaving, which can make them soggy.
FAQs
Can I use canned crab meat or frozen cod?
Absolutely! While fresh is best for flavor and texture, high-quality canned crab and thawed frozen cod work well. Just be sure to drain and pat dry thoroughly to avoid excess moisture in your Pan Fried Cod Crab Cakes.
What’s the best way to keep the crab cakes from falling apart?
Chilling the formed cakes before frying is key! The egg and mayonnaise act as binders, but giving them at least 30 minutes in the fridge helps them firm up so they hold their shape beautifully in the pan.
Can these crab cakes be baked instead of fried?
Yes, they sure can! Arrange the chilled, dredged cakes on a parchment-lined baking sheet, spray or brush lightly with oil, and bake at 400°F for 15–18 minutes, flipping halfway through. They’ll come out crisp and golden with less oil.
What sauces go well with Pan Fried Cod Crab Cakes?
Classic tartar sauce and fresh lemon wedges are a must, but these cakes also pair beautifully with remoulade, sriracha mayo, or even a zesty yogurt and herb sauce. Don’t be afraid to get creative with your condiments!
Are Pan Fried Cod Crab Cakes gluten free?
As written, this recipe uses regular breadcrumbs, but you can easily swap in gluten-free breadcrumbs to make the recipe celiac-friendly. The results are just as delicious and satisfying!
Final Thoughts
There’s just something special about homemade Pan Fried Cod Crab Cakes—the perfect combination of crispy, tender, and bursting with flavor. I can’t wait for you to try this recipe and make it your own. Once you taste how easy and delicious they are, I bet they’ll earn a permanent spot in your seafood rotation!
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Pan Fried Cod Crab Cakes Recipe
- Total Time: 30 minutes (plus 30 minutes chilling)
- Yield: 6–8 crab cakes 1x
- Diet: Non-Vegetarian
Description
Deliciously crispy Pan Fried Cod Crab Cakes made with fresh cod and lump crab meat, seasoned with Old Bay and fresh herbs, perfect for a quick and flavorful seafood main course.
Ingredients
Main Ingredients
- 1/2 pound fresh cod fillets (cooked and flaked)
- 1/2 pound lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (plus more for coating)
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- 2 green onions (thinly sliced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Frying and Serving
- 2–3 tablespoons vegetable oil (for frying)
- Lemon wedges (for serving)
- Tartar sauce (for serving)
Instructions
- Mix the seafood and seasonings: In a large bowl, combine the flaked cod and crab meat. Add breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Old Bay seasoning, parsley, green onions, salt, and pepper. Mix gently until well combined, being careful not to break up the crab too much.
- Form the crab cakes: Shape the mixture into 8 small patties or 6 medium-sized ones. Place on a plate, cover, and refrigerate for at least 30 minutes to help them firm up.
- Prepare for frying: Heat vegetable oil in a large skillet over medium heat. Dredge the chilled crab cakes lightly in additional breadcrumbs to coat.
- Fry the crab cakes: Fry the crab cakes for 3–4 minutes per side, or until golden brown and crispy. Avoid crowding the skillet to ensure even cooking.
- Drain and serve: Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and tartar sauce.
Notes
- For extra flavor, add a pinch of cayenne pepper or a few dashes of hot sauce to the crab cake mixture.
- These crab cakes can also be baked at 400°F for 15–18 minutes, flipping halfway through, for a healthier alternative.
- Be gentle when mixing to keep the crab meat pieces intact for a better texture.
- Make sure the oil is hot enough before frying to prevent the cakes from absorbing excess oil.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 180
- Sugar: 1g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 65mg
