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.
Ingredients
Scale
Main 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
For the Cake Mixture
- 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
For Cooking and Serving
- Canola oil for pan frying
- Lemon slices, for serving
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
Nutrition
- Serving Size: 1 crab cake (approx. 85g)
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 65mg
Keywords: cod crab cakes, pan fried crab cakes, seafood appetizers, homemade crab cakes, cod and crab recipe
