Description
Delicious and easy-to-make pan-fried cod crab cakes that are perfect as an appetizer or main course. These cakes are packed with flaked cod, lump crab meat, and a blend of seasonings for a flavorful seafood experience.
Ingredients
Cod Crab Cakes:
- ½ pound cod fillets (cooked and flaked)
- ½ pound lump crab meat (picked over for shells)
- ½ cup breadcrumbs (plus more for coating)
- 1 egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 2 green onions (finely chopped)
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, gently combine cod, crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay, Worcestershire sauce, green onions, parsley, garlic powder, salt, and pepper.
- Form Patties: Shape mixture into 8 patties; refrigerate for 15–30 minutes.
- Fry Cakes: Heat oil in a skillet, coat cakes in breadcrumbs, fry for 3–4 minutes per side until golden.
- Drain and Serve: Transfer cakes to a paper towel-lined plate; serve warm with desired accompaniments.
Notes
- To cook the cod, bake, steam, or pan-sear it ahead of time, then flake it into the mixture.
- You can substitute panko for regular breadcrumbs for added crunch.
- Leftovers can be refrigerated and reheated in a skillet or oven.
