Crab and cod fish cakes
Crispy golden fishcakes made with tender cod, crabmeat, and creamy mashed potatoes - a flavorful seafood dish with a perfect balance of texture and taste. Ideal for a light lunch or dinner served with a fresh salad.
Updated : 13 October, 2025
Easy
About 45 min.
Ingredients
500 grams
Potato
500 grams
Cod fillet
6
Green onion
2 tablespoon
Mayonnaise
2 teaspoon
Dijon mustard
100 grams
Crab meat
2 tablespoon
Parsley
splash
Tabasco
100 grams
Panko breadcrumbs
chunk
Butter
1 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C.
Step 2
Place the potatoes in a saucepan of salted water and bring to the boil. Cook for about 15 minutes, or until tender. Drain thoroughly and mash until smooth. Season with salt and pepper, then set aside to cool.
Step 3
Grease a sheet of foil with butter and place the cod in the center. Season with salt and pepper, then wrap the foil around the fish to form a sealed parcel. Place on a baking tray and cook for 20 minutes, or until just cooked through. Allow to cool completely, then carefully flake the fish into large pieces, reserving the cooking juices.
Step 4
Transfer the cooled mashed potatoes to a bowl and mix in the green onions, mayonnaise, and mustard. Stir in 2 tablespoons of the reserved fish cooking juice, followed by the flaked cod and crabmeat. Add the parsley and a few drops of tabasco, then mix gently until fully combined. Season to taste.
Step 5
With damp hands, shape the mixture into 8 fishcakes, each about 9 cm (3½ inches) in diameter. Arrange them on a tray and chill in the fridge for at least 15 minutes.
Step 6
Spread the breadcrumbs on a plate and coat each fishcake evenly. Return them to the tray and chill again for 30 minutes to firm up.
Step 7
Heat a wide, heavy-based frying pan and add the butter and oil. Fry the fishcakes over high heat for 4 minutes on each side, or until crisp and golden brown all over. Avoid overcrowding the pan - cook in two batches if needed.
Step 8
Serve the fishcakes hot with a simply dressed green salad.