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
Scale
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
