Description
These Pan Fried Cod Crab Cakes combine tender cod fillets and delicate crab meat with flavorful seasonings and a crispy breadcrumb coating. Perfect for a quick and delicious appetizer or main dish, these cakes are pan-fried to golden perfection and served hot for maximum flavor and crunch.
Ingredients
Scale
Main Ingredients
- 1/2 lb cod fillets, skinless and boneless
- 1/2 lb crab meat (fresh or canned, drained and flaked)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon Old Bay seasoning (optional, for extra flavor)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 egg, beaten
- 1/2 cup breadcrumbs (panko for extra crunch)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil or butter, for frying
Instructions
- Flake the Cod: In a large bowl, flake the cod fillets with a fork until they are finely shredded, creating a delicate base for the crab cakes.
- Combine with Crab and Seasonings: Gently mix in the crab meat, ensuring an even distribution. Add the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, and beaten egg. Stir well to combine all ingredients thoroughly.
- Add Breadcrumbs and Parsley: Incorporate the breadcrumbs and chopped parsley gently into the mixture. Season with salt and pepper to taste. The mixture should be firm enough to hold together when shaped; add more breadcrumbs if it feels too wet.
- Form Patties: Shape the mixture into small cakes about 2 to 3 inches in diameter. You should be able to make 6 to 8 cakes depending on the size.
- Heat the Pan: Warm olive oil or butter in a large skillet over medium heat. Ensure the oil is hot before adding the cakes to achieve a crispy exterior.
- Pan-Fry the Crab Cakes: Place the cod crab cakes carefully in the skillet in batches, avoiding overcrowding. Cook each side for 3 to 4 minutes until they are golden brown and crispy on the outside.
- Drain Excess Oil: Transfer the cooked cakes to a paper towel-lined plate to remove any excess oil and maintain crispness.
- Serve: Serve the crab cakes hot, optionally with a squeeze of lemon, tartar sauce, or your favorite dipping sauce for enhanced flavor.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
- Use fresh crab meat for the best texture and flavor, but canned crab is a convenient alternative.
- Be careful not to overcrowd the pan when frying to maintain crispiness and proper cooking.
- If the mixture is too wet, add breadcrumbs gradually until it holds together well.
- These crab cakes can be kept warm in a low oven if preparing in batches.
