Name: Pan Fried Cod Crab Cakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb fresh cod filet; 4 ounces cooked crab meat, flaked into small chunks; 2 lemon wedges; ¼ teaspoon black peppercorns; 1 bay leaf; 1 tablespoon extra virgin olive oil; ¼ cup green onion, thinly sliced; 1 tablespoon garlic, minced; 1 cup panko breadcrumbs; ¼ cup parsley, roughly minced; ¼ cup mayonnaise; 1 tablespoon dijon mustard; 2 medium eggs, beaten; ¼ teaspoon Tabasco sauce; 1 teaspoon Worcestershire sauce; 1 ½ teaspoons ground black pepper; 1 teaspoon coarse salt; Canola oil for pan frying; Lemon slices, for serving

Jump to Recipe

If you’re searching for a dish that melds the delicate flavors of fresh seafood with a satisfyingly crispy crust, you absolutely need to try these Pan Fried Cod Crab Cakes. This recipe combines tender poached cod and flaky crab meat, seasoned with bright herbs and spices, then coated in panko breadcrumbs for that perfect golden finish. Each bite bursts with freshness, with hints of garlic, lemon, and a subtle kick from Tabasco and Worcestershire sauce. Whether you’re cooking for a casual weeknight dinner or a special occasion, these cakes bring impressive restaurant-quality flavor straight to your kitchen.

Pan Fried Cod Crab Cakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pan Fried Cod Crab Cakes is how simple yet impactful each ingredient is. From fresh seafood to fragrant herbs and spices, every item plays a key role in building layers of flavor, adding texture, or balancing the dish’s brightness.

1 lb fresh cod filet: The tender base that provides a mild, flaky fish flavor perfect for delicate cakes.
2 lemon wedges: Used for poaching, they add subtle citrus aroma and brightness.
¼ teaspoon black peppercorns: Whole peppercorns provide gentle heat during poaching.
1 bay leaf: Adds a woodsy, herbal note during cod poaching.
4 ounces cooked crab meat, flaked: The star ingredient that imparts sweet seafood richness.
1 tablespoon extra virgin olive oil: For sautéing aromatics gently until soft and fragrant.
¼ cup green onion, thinly sliced: Brings a fresh, mild onion flavor and a pop of color.
1 tablespoon garlic, minced: Deepens flavor with its warm, pungent notes.
1 cup panko breadcrumbs: Provides the crisp, crunchy coating everyone loves on crab cakes.
¼ cup parsley, roughly minced: Introduces herbal brightness and flecks of green throughout.
¼ cup mayonnaise: Adds moisture and richness to bind the cakes.
1 tablespoon Dijon mustard: Offers a tangy punch that complements the seafood beautifully.
2 medium eggs, beaten: Helps hold everything together without making the texture heavy.
¼ teaspoon Tabasco sauce: A hint of heat and complexity that awakens the palate.
1 teaspoon Worcestershire sauce: Adds a subtle umami depth.
1 ½ teaspoons ground black pepper: For seasoning and mild heat inside the cakes.
1 teaspoon coarse salt: Essential for seasoning and bringing out all other flavors.
Canola oil: Neutral oil perfect for pan frying to achieve that crisp crust.
Lemon slices, for serving: Brighten the finished dish with a fresh squeeze before you dig in.

How to Make Pan Fried Cod Crab Cakes

Step 1: Poach the Cod

Start by gently poaching the cod filets in a simmering pot of salted water seasoned with lemon wedges, bay leaf, and black peppercorns. This method cooks the fish softly, preserving its delicate texture without drying it out. Once it starts to turn opaque, roughly 5-7 minutes, remove and let cool—this sets the stage for tender flakes that won’t fall apart.

Step 2: Sauté Aromatics

While the fish cools, heat extra virgin olive oil in a skillet over medium-high heat. Sweat minced garlic and thinly sliced green onions until the garlic is fragrant and the onions begin to soften and wilt, about 2-3 minutes. These aromatics infuse the crab cakes with savory depth. Set aside to cool, then wipe the pan clean for frying later.

Step 3: Mix the Binding Ingredients

In a large bowl, whisk together beaten eggs, mayonnaise, Dijon mustard, Tabasco sauce, Worcestershire sauce, salt, and black pepper until incorporated. This mixture will bind the cakes while keeping them moist but not greasy.

Step 4: Combine with Dry Ingredients and Seafood

Stir the panko breadcrumbs, parsley, and the cooled garlic-green onion mix into the wet ingredients. Next, gently flake the poached cod into the bowl, trying to keep sizeable pieces intact for texture. Finally, fold in the crab meat occasionally and carefully, so the delicate lumps do not fully break down.

Step 5: Form and Chill the Patties

Shape the mixture into 12 to 16 patties about half an inch thick using your hands. Chilling the patties for 25-30 minutes firms them up, ensuring they hold their shape during frying and develop a beautiful crust.

Step 6: Pan Fry to Golden Perfection

Heat canola oil in your non-stick skillet over medium-high heat. Fry the cod crab cakes in batches, cooking each side for about 3-4 minutes until deeply golden brown and crispy. The sizzling sound you hear is the start of a wonderfully satisfying crunch. Serve hot with a wedge of lemon for that zesty finishing touch.

How to Serve Pan Fried Cod Crab Cakes

Garnishes

A squeeze of fresh lemon juice after plating instantly elevates the taste, brightening the richness of the crab cakes. Sprinkle finely chopped parsley or sliced green onions on top to add fresh herbal notes and an inviting pop of color.

Side Dishes

Crisp green salads with vinaigrette or tangy coleslaw provide lovely textural contrasts. For something heartier, roasted potatoes or creamy garlic mashed potatoes complement the crab cakes’ flavors wonderfully, balancing the meal.

Creative Ways to Present

Try serving the Pan Fried Cod Crab Cakes atop a bed of mixed greens with drizzled aioli or remoulade for added spice and creaminess. Alternatively, place a crab cake inside a soft brioche bun with lettuce and tomato to transform them into the ultimate seafood sandwich perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Place any leftover crab cakes in an airtight container and refrigerate. They will stay fresh for up to 2 days, making it easy to enjoy them again without sacrificing flavor or texture.

Freezing

To freeze, arrange chilled crab cakes on a baking sheet in a single layer and freeze until solid. Transfer to a resealable freezer bag or container. Frozen crab cakes can be kept for up to 1 month and make an easy future meal when thawed properly.

Reheating

Reheat leftover or frozen crab cakes in a skillet over medium heat with a touch of oil to restore their crispiness. Avoid the microwave if possible, which can make them soggy and less enjoyable.

FAQs

Can I use canned crab meat instead of fresh?

Absolutely! Just be sure to choose high-quality canned crab meat that’s packed in water and drain it well to avoid soggy cakes. Fresh crab will always have a slightly better texture, but canned works well in a pinch.

Is it okay to bake these instead of pan frying?

Yes, baking is a lower-fat alternative. Place the crab cakes on a greased baking sheet and bake at 400°F for about 15-20 minutes until golden and crispy. You might miss a bit of that skillet-fried crust but they’ll still be delicious.

How can I make these gluten-free?

Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The texture will be a bit different but still tasty and safe for gluten-sensitive eaters.

Can I prepare the crab cakes mixture in advance?

Yes, you can assemble the crab cakes mixture a day ahead, cover it tightly, and refrigerate. Form the patties and fry them when ready to serve for maximum freshness and ease.

What is the best way to ensure crab cakes hold together while frying?

Use the right ratio of binder to seafood, chill the patties before frying, and handle them gently. Also, avoid overmixing so the lumps of crab and cod remain intact, which gives the cakes better structure and texture.

Final Thoughts

I genuinely hope you give these Pan Fried Cod Crab Cakes a try. They’re one of those dishes that feel special but are surprisingly simple to make. Crispy on the outside, tender and flavorful on the inside, these cakes capture the essence of fresh seafood perfectly. Sharing them with friends and family is sure to bring smiles all around, and once you taste them, they’ll quickly become a beloved staple in your kitchen too.

Pan Fried Cod Crab Cakes Recipe

★★★★★

5.2 from 31 reviews

Author: Jack
Total Time: 45 minutes
Yield: 12–16 crab cakes 1x
Diet: Low Fat

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Description

Delicious and crispy Pan Fried Cod Crab Cakes made with fresh cod, tender crab meat, and a flavorful blend of herbs and spices. These golden-brown cakes are perfect for serving as an appetizer or a main dish, paired with fresh lemon slices for a zesty finish.

Instructions

Poach the Cod: Bring a large pot of salted water to a gentle boil. Add the cod filet, lemon wedges, bay leaf, and black peppercorns to the water. Poach the cod until it just begins to whiten all the way through, about 5 to 7 minutes. Remove it from the water and let cool.
Sauté Aromatics: Heat extra virgin olive oil in a large non-stick skillet over medium-high heat. Add minced garlic and thinly sliced green onion, cooking until the garlic is fragrant and the green onions begin to wilt, about 2 to 3 minutes, stirring frequently. Remove from heat and allow to cool. Wipe out the skillet with a paper towel.
Mix Wet Ingredients and Seasonings: In a large mixing bowl, whisk together beaten eggs, mayonnaise, Tabasco sauce, Worcestershire sauce, Dijon mustard, coarse salt, and ground black pepper until fully combined.
Add Dry Ingredients: Stir in the panko breadcrumbs, roughly minced parsley, and the cooked garlic and green onion mixture until evenly incorporated.
Combine Seafood: Gently flake the poached cod into the mixture, trying to keep half of the flakes as intact as possible. Add the flaked crab meat and gently stir until just combined, careful not to overmix.
Form Patties and Chill: Using your hands, shape the mixture into 12 to 16 patties, each about ½ inch thick. Place the patties on a plate and chill in the refrigerator for 25 to 30 minutes to help them set.
Pan Fry the Cakes: Heat 2 tablespoons of canola oil in the non-stick skillet over medium-high heat. In batches, cook the patties until golden brown and crisp, about 3 to 4 minutes per side. Remove from heat, place on a serving plate.
Serve: Serve the crab cakes immediately with fresh lemon slices and garnish with remaining parsley and green onion if desired.

Notes

For best results, use fresh crab meat and cod to ensure flavor and texture.
Be gentle when folding in the seafood to maintain chunky pieces, which add texture.
If you prefer a spicier kick, increase the amount of Tabasco sauce slightly.
Chilling the patties helps them hold together during frying.
Serve with tartar sauce or a simple aioli for added flavor.
Can be made ahead and refrigerated for up to 24 hours before cooking.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Poaching and Pan Frying
Cuisine: American