Get ready to transform your dinner table with a seafood sensation that combines the delicate flakiness of cod with the sweet, luxurious taste of crab meat! These pan-fried cod crab cakes are not just a recipe—they're a culinary adventure that promises to elevate your home cooking from ordinary to extraordinary. Whether you're a seafood lover or looking to impress dinner guests, these golden, crispy cakes are about to become your new favorite go-to dish.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb cod fillets
- 1 cup crab meat
- 1/2 cup breadcrumbs
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Ensure the cod fillets are thawed if previously frozen, and pat them dry with paper towels to remove excess moisture.
- In a large mixing bowl, flake the cod fillets into small pieces using a fork or your fingers. Make sure there are no large chunks remaining.
- Add 1 cup of crab meat to the bowl with the cod. If using canned crab, drain it well before adding. Gently fold the crab meat into the cod.
- In a separate small bowl, whisk together 1 egg, 2 tablespoons of mayonnaise, and 1 tablespoon of Dijon mustard until well combined.
- Pour the egg mixture into the bowl with the cod and crab. Mix gently to combine, being careful not to break up the crab meat too much.
- Add 1/2 cup of breadcrumbs to the mixture. Season with salt and pepper to taste. Fold the breadcrumbs in until just combined, creating a cohesive mixture.
- Once the mixture is well combined, cover the bowl with plastic wrap and refrigerate for about 10 minutes. This helps the mixture firm up and makes it easier to shape.
- After chilling, remove the mixture from the refrigerator. Using your hands, form the mixture into patties, about 2-3 inches in diameter and 1/2 inch thick. You should be able to make around 8 patties.
- In a large skillet, heat oil over medium heat. You want enough oil to coat the bottom of the skillet, about 2-3 tablespoons.
- Once the oil is hot, carefully place the crab cakes in the skillet, making sure not to overcrowd the pan. You may need to do this in batches.
- Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them, being cautious not to break them apart.
- Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Season with a little extra salt if desired.
- Serve the pan-fried cod crab cakes warm, with your choice of dipping sauce or a side salad. Enjoy your delicious American-style crab cakes!
Tips
- Moisture is the Enemy: Always pat your cod fillets dry before flaking to ensure your crab cakes stay crisp and don't become soggy.
- Chill for Success: Refrigerating the mixture for 10 minutes helps bind the ingredients and makes shaping easier.
- Don't Overmix: Gently fold ingredients to keep the crab meat's delicate texture intact.
- Oil Temperature Matters: Use medium heat to achieve a perfect golden-brown crust without burning.
- Test One First: Cook a small test patty to check seasoning before making the entire batch.
- Serving Suggestions: Pair with a zesty remoulade, tartar sauce, or a fresh lemon wedge for added flavor.
- Make Ahead Tip: You can prepare the crab cake mixture in advance and refrigerate for up to 24 hours before cooking.
Nutrition Facts
Calories: 174kcal
Carbohydrates: 16g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
