There is nothing quite like the satisfying crunch and delicate flavor of homemade crab cakes, and this Pan-Fried Cod Crab Cakes Recipe takes it to a whole new level. Combining tender pieces of flaky cod with sweet lump crab meat, these golden brown patties offer a perfect balance of seafood goodness and spice, all encased in a crisp breadcrumb coating. Whether you want a crowd-pleasing appetizer or a light main course, this recipe is straightforward, packed with flavor, and destined to become a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Pan-Fried Cod Crab Cakes Recipe lies in its simplicity, relying on a handful of fresh, high-quality ingredients that each play a key role. From the savory seafood to the aromatic herbs and tangy mustard, every component works together to create a harmonious texture, vibrant color, and irresistible depth of flavor.
- 6 ounces cooked cod (flaked): Provides tender, flaky texture and mild flavor that complements the crab perfectly.
- 6 ounces lump crab meat (picked over for shells): Adds sweet, succulent chunks and a luxurious seafood taste.
- 1/2 cup breadcrumbs (plus more for coating): Binds the ingredients together and creates that essential crispy crust.
- 1 egg: Acts as the glue holding the crab cakes together without making them dense.
- 2 tablespoons mayonnaise: Offers creaminess and moisture to keep the patties tender.
- 1 tablespoon Dijon mustard: Brings a gentle tangy kick that lifts the overall flavor.
- 1 tablespoon lemon juice: Adds bright acidity that cuts through the richness beautifully.
- 1 teaspoon Old Bay seasoning: Infuses the mixture with classic seafood spices.
- 1/2 teaspoon garlic powder: Enhances savory notes without overpowering the crab.
- 1/2 teaspoon onion powder: Deepens the flavor profile subtly.
- 1/4 teaspoon salt: Essential for seasoning every bite.
- 1/4 teaspoon black pepper: Adds a touch of warmth.
- 2 tablespoons chopped parsley: Injects freshness and an inviting green color.
- 2 tablespoons finely chopped green onion: Provides mild sharpness and crunch.
- 2 tablespoons vegetable oil (for frying): Used to achieve that perfect golden sear.
- Lemon wedges (for serving): Gives you the option of an extra citrusy finish with every bite.
How to Make Pan-Fried Cod Crab Cakes Recipe
Step 1: Combine Your Seafood and Seasonings
Start by gently mixing the flaked cooked cod and freshly picked crab meat in a large bowl. Add the breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, pepper, parsley, and green onion. The key here is to fold everything together carefully so the delicate lumps of crab stay intact, preserving that lovely texture you’re aiming for.
Step 2: Form Patties with Care
Once your mixture is well combined, shape it into 6 to 8 small patties. If the mixture feels too loose or wet, sprinkle in a bit more breadcrumbs to help everything bind better. Lightly coat each patty in additional breadcrumbs, which will give them a wonderful crispy crust during frying. This step is essential for texture contrast that makes each bite so satisfying.
Step 3: Pan-Fry to Golden Perfection
Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking. Carefully add the crab cakes, working in batches if necessary to avoid overcrowding. Cook for 3 to 4 minutes on each side, allowing them to develop a golden brown color and crisp exterior while the inside warms through. When done, transfer the crab cakes to paper towels to drain any excess oil.
How to Serve Pan-Fried Cod Crab Cakes Recipe
Garnishes
A simple squeeze of fresh lemon juice over the top is all you need to elevate these crab cakes, adding just the right amount of brightness. Sprinkle with chopped fresh parsley or green onion for a pop of color and freshness right before serving.
Side Dishes
These crab cakes pair wonderfully with light, fresh sides like a crisp garden salad, roasted asparagus, or even a tangy coleslaw. A side of tartar sauce or homemade remoulade sauce complements the seafood flavors perfectly, offering an extra layer of indulgence.
Creative Ways to Present
For a fun twist, serve these crab cakes atop toasted English muffins with a dollop of lemon-garlic aioli for a sophisticated brunch treat. Alternatively, stack them on a plate with avocado slices and microgreens for a stunning presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you plan to make the crab cakes ahead of time, you can prepare the patties and chill them in the refrigerator for up to 24 hours before frying. Once cooked, store leftovers in an airtight container in the fridge for up to 3 days to maintain freshness and flavor.
Freezing
To enjoy these crab cakes later, freeze uncooked patties by placing them on a baking sheet lined with parchment paper, freezing until solid, then transferring to a freezer-safe bag. They can be kept frozen for up to 3 months. When ready, thaw overnight in the fridge before cooking.
Reheating
To reheat crab cakes without losing their crispiness, pop them in a preheated oven at 350°F (175°C) for 10 to 15 minutes. Avoid microwaving if possible, as it can make the coating soggy and less appealing.
FAQs
Can I use fresh cod instead of cooked?
While this recipe calls for cooked cod for ease and texture, you can use fresh cod if you poach or bake it first until fully cooked, then flake it into pieces. This ensures your crab cakes hold together and have the right tenderness.
What if I don’t have Old Bay seasoning?
If Old Bay isn’t on hand, a blend of paprika, celery salt, black pepper, and a pinch of cayenne can mimic its distinctive flavor. Adjust quantities to taste to get that perfect seasoning balance.
Can I bake these crab cakes instead of frying?
Yes! For a slightly healthier option, bake the crab cakes on a parchment-lined baking sheet at 400°F (205°C) for about 15 to 20 minutes, flipping halfway through. They won’t have quite the same crispiness but will still be delicious.
How do I prevent crab cakes from falling apart?
The key is not to overmix the ingredients and to use enough binder like egg and breadcrumbs. Also, chilling the patties before cooking helps them firm up and hold their shape better during frying.
What dipping sauces go best with this recipe?
Tartar sauce, classic remoulade, lemon-garlic aioli, or even a spicy sriracha mayo are fantastic choices. These sauces add moisture and complementary flavors that highlight the seafood’s natural sweetness.
Final Thoughts
This Pan-Fried Cod Crab Cakes Recipe is one of those gems that makes you feel like a chef every time you make it. The combination of tender cod and flavorful crab, mixed with simple yet thoughtful ingredients, results in crab cakes that are crispy on the outside and tender inside with layers of deliciousness. Give them a try—you’ll soon see why they’re a favorite for seafood lovers everywhere.
Print
Pan-Fried Cod Crab Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6–8 crab cakes 1x
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: American
Description
Delicious pan-fried cod crab cakes made with tender cod and lump crab meat, seasoned with Old Bay and herbs, then lightly breaded and cooked to a golden crisp. Perfect as a flavorful main course or appetizer served with lemon wedges and your favorite dipping sauce.
Ingredients
Seafood
- 6 ounces cooked cod (flaked)
- 6 ounces lump crab meat (picked over for shells)
Binding and Seasoning
- 1/2 cup breadcrumbs (plus more for coating)
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons finely chopped green onion
For Frying and Serving
- 2 tablespoons vegetable oil (for frying)
- lemon wedges (for serving)
Instructions
- Mix seafood and seasonings: In a large bowl, combine the flaked cod and crab meat. Add breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, black pepper, chopped parsley, and chopped green onion. Gently mix everything until just combined, being careful not to overmix to preserve the texture.
- Form patties and coat: Shape the mixture into 6 to 8 small patties. If the mixture feels too wet to hold shape, add a little more breadcrumbs. Lightly coat each patty in additional breadcrumbs to ensure an extra crispy crust when fried.
- Heat oil and fry crab cakes: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the crab cakes carefully and fry for 3 to 4 minutes per side until they achieve a golden brown color and are heated through. Cook in batches if necessary to avoid overcrowding the pan.
- Drain and serve: Transfer the cooked crab cakes to a paper towel–lined plate to drain excess oil. Serve the crab cakes hot with lemon wedges and your choice of dipping sauce such as tartar sauce, remoulade, or lemon-garlic aioli.
Notes
- These crab cakes can be prepared ahead of time and chilled for up to 24 hours before frying.
- Serve with tartar sauce, remoulade, or a simple lemon-garlic aioli for extra flavor.
- If mixture is too wet to form patties, gradually add more breadcrumbs to achieve desired consistency.
- Handle the patties gently to maintain their delicate texture.
