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
Scale
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.
