Golden and crispy on the outside, tender and luxuriously seafood-forward on the inside, these Pan Fried Cod Crab Cakes are proof that deliciousness and elegance can absolutely go hand in hand with simplicity. It’s the kind of recipe that makes you feel like you’re serving restaurant-quality fare in your very own kitchen, yet anyone can master it. With sweet lump crab mingling with the mild flakiness of cod and a punch of zesty seasonings, this dish delivers a flavor combo that’s impossible not to crave.

Pan Fried Cod Crab Cakes Recipe - Recipe Image

Ingredients You’ll Need

Pan Fried Cod Crab Cakes rely on a handful of essential ingredients, each playing a key role in delivering the perfect taste, texture, and color. From the seafood base to the classic seasonings, these components come together to create absolute magic in every bite.

Cod fillets (½ pound, cooked and flaked): This mild fish creates a tender, flaky foundation, beautifully supporting the sweetness of the crab.
Lump crab meat (½ pound, picked over): The star ingredient brings signature flavor and delicate texture—be sure to remove any stray shell bits.
Breadcrumbs (½ cup plus extra): These bind everything together and add a gentle crunch (use panko for even more texture if you like).
Egg (1): Acts as the main binder, holding the cakes together while keeping them moist.
Mayonnaise (¼ cup): Adds rich creaminess and a subtle tang, ensuring moistness in every bite.
Dijon mustard (1 tablespoon): Brightens the flavors and gives a gentle kick.
Lemon juice (1 tablespoon): A splash of acidity that wakes up the seafood and balances richness.
Old Bay seasoning (1 teaspoon): This classic blend offers a hit of savory, peppery, herby flavor you can’t skip.
Worcestershire sauce (1 teaspoon): Adds dimension and umami depth without overpowering the seafood.
Green onions (2, finely chopped): Their mild bite brings freshness and color to the mix.
Fresh parsley (1 tablespoon, chopped): Brings vibrancy and a pop of green, enhancing both taste and appearance.
Garlic powder (¼ teaspoon): Blends seamlessly for subtle warmth and flavor complexity.
Salt (¼ teaspoon): Essential for rounding out the seafood’s natural flavors.
Black pepper (¼ teaspoon): A final touch of seasoning for balance.
Vegetable oil (3 tablespoons, for frying): Ensures your Pan Fried Cod Crab Cakes achieve that perfect crispy exterior.

How to Make Pan Fried Cod Crab Cakes

Step 1: Prepare the Seafood Base

Start by making sure your cod is cooked, cooled, and flaked into bite-sized pieces. You can bake, steam, or pan-sear it ahead of time. Carefully pick over the crab meat to ensure no bits of shell remain. This keeps every bite sweet and tender, just like it should be in exceptional Pan Fried Cod Crab Cakes.

Step 2: Mix the Cake Ingredients

In your largest mixing bowl, gently combine the flaked cod, crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay, Worcestershire sauce, green onions, parsley, garlic powder, salt, and black pepper. Mix just until everything is incorporated—overmixing can make the cakes dense rather than light and flaky, so a gentle hand is key.

Step 3: Shape and Chill the Cakes

With clean hands, shape the mixture into 8 small, plump patties. Arrange them on a plate and pop them in the fridge for 15 to 30 minutes. Chilling helps the cakes firm up, making them easier to handle and keeping them from falling apart during frying—an essential step for picture-perfect Pan Fried Cod Crab Cakes.

Step 4: Coat and Fry

Pour extra breadcrumbs onto a plate and lightly coat each chilled patty for extra crunch, if you’d like. Heat the vegetable oil in a large skillet over medium heat. Once shimmering hot, add the cakes and cook for 3 to 4 minutes on each side, until they’re joyously golden brown and cooked through. Transfer to a paper towel-lined plate to keep them beautifully crisp.

Step 5: Serve and Enjoy

Serve your Pan Fried Cod Crab Cakes warm, straight from the skillet. Whether you pile them on a platter for sharing or plate them with a bright salad, their irresistible flavor and crunch will have everyone reaching for seconds.

How to Serve Pan Fried Cod Crab Cakes

Garnishes

A squeeze of fresh lemon over the top brings out the best in the seafood, while a sprinkle of chopped parsley adds color and garden-fresh aroma. For dipping, nothing beats a tangy tartar sauce or a swipe of creamy remoulade to complement your Pan Fried Cod Crab Cakes.

Side Dishes

These cakes are terrifically versatile—serve them with a crisp slaw for a classic combo, or alongside a vibrant green salad dressed simply in vinaigrette. For heartier appetites, pair with roasted potatoes or a buttery corn on the cob for a meal that tastes like summer by the sea.

Creative Ways to Present

Elevate your Pan Fried Cod Crab Cakes by stacking them atop a warm brioche bun with lettuce and tomato for a mouthwatering crab cake sandwich. Or serve miniature versions as cocktail party bites, topped with a dab of aioli and a sprinkle of microgreens for maximum wow-factor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let them cool to room temperature before sealing in an airtight container. Refrigerated, your Pan Fried Cod Crab Cakes will keep for up to 2 days and still taste fabulous.

Freezing

To freeze, arrange the cooked cakes in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container. They keep for up to 2 months. When you’re ready, proceed with reheating straight from the freezer or after thawing overnight in the fridge.

Reheating

For the crispiest results, reheat your cakes in a hot skillet with a dash of oil, or in a 375°F oven for about 10 minutes. Microwaving isn’t ideal, as it can make them soggy, so opt for dry heat whenever possible.

FAQs

Can I use canned crab meat instead of fresh?

Absolutely! While fresh lump crab is unbeatable for flavor and texture, high-quality canned crab works nicely and makes these Pan Fried Cod Crab Cakes accessible even when fresh seafood isn’t on hand. Just drain well and pick over for any shells before mixing.

What’s the best way to cook the cod before adding to the mix?

You can steam, bake, or lightly sauté the cod—just cook it through until it flakes easily with a fork, then let it cool before mixing into your crab cake base. A touch of seasoning or a squeeze of lemon while cooking will make the fish even more flavorful.

Why do my crab cakes fall apart when frying?

Usually, this happens if the mixture is too wet or hasn’t chilled long enough. Be sure to measure mayonnaise and lemon juice, use the right amount of breadcrumbs, and chill the patties so they hold their shape beautifully when cooked.

Can I make Pan Fried Cod Crab Cakes ahead of time?

Yes! You can shape and chill the uncooked cakes up to a day before frying, or cook them ahead and reheat just before serving. This makes them a wonderful option for entertaining or meal prep.

Are these crab cakes gluten-free?

As written, they use regular breadcrumbs, but you can absolutely swap in your favorite gluten-free breadcrumbs. The taste and texture will still be outstanding, making your Pan Fried Cod Crab Cakes gluten-free and just as irresistible.

Final Thoughts

If you adore the flavors of the sea and crave a dish that combines comfort with elegance, give these Pan Fried Cod Crab Cakes a whirl. They’re always a recipe friends and family beg for, and I can’t wait for you to taste just how wonderful homemade seafood cakes can be!

Pan Fried Cod Crab Cakes Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 28 minutes (plus chilling)
Yield: 8 cakes 1x
Diet: Non-Vegetarian

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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

Scale

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)

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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.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Appetizer or Main Course
Method: Stovetop
Cuisine: American