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–+ servings
Royal Fish Cakes

Delicious Royal Fish Cakes with Crab Meat for Comforting Meals

Savor the delightful flavors of Royal Fish Cakes, combining cod and crab meat in a crispy shell, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 45 minutes
Total Time 1 hour 55 minutes
Servings: 8 cakes
Course: Appetizer
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish Cakes
  • 2 cups Baking Potatoes Can use cauliflower for a lower-carb variant.
  • 1 lb Cod Filet Fresh or frozen cod works beautifully.
  • 3 stalks Green Onions Substitute with chives for a different taste.
  • 1/2 cup Mayonnaise Light mayo or Greek yogurt can make it healthier.
  • 1 tbsp Dijon Mustard Regular mustard works as an alternative.
  • 8 oz Flaked Crab Meat Surimi can be a cost-effective substitute.
  • 1 tbsp Parsley Can be omitted if you don’t have it.
  • 1 tbsp Hot Sauce Optional, omit for a milder taste.
  • 1 cup Panko Bread Crumbs Use regular breadcrumbs for less crunch.
  • 2 tbsp Butter Essential for frying.
  • 2 tbsp Oil Opt for any high-smoke point oil for frying.

Equipment

  • oven
  • pot
  • Mixing Bowl
  • frying pan
  • Baking Sheet
  • Foil

Method
 

Step-by-Step Instructions for Royal Fish Cakes
  1. Preheat your oven to 400°F (200°C) and prepare your baking sheet and foil for wrapping the cod filet.
  2. Peel and chop the baking potatoes into chunks, boil in salted water for 15–20 minutes until fork-tender, then mash and cool.
  3. Wrap the cod filet in foil, season with salt and pepper, bake on a sheet for about 20 minutes until flaky, then cool and flake.
  4. Combine cooled mashed potatoes, chopped green onions, mayonnaise, Dijon mustard, and cooking juices in a bowl; fold in cod and crab.
  5. Shape the mixture into 8 fish cakes, place on a plate, and chill for about 15 minutes.
  6. Coat each cake with Panko breadcrumbs and chill again for 30 minutes.
  7. In a frying pan, heat butter and oil, fry the cakes for about 4 minutes on each side until golden brown.
  8. Transfer cooked cakes to a paper towel-lined plate, serve hot with your favorite sauce or salad.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 22gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Notes

For extra tips, refrigerate the fish cakes before frying for a crunchier exterior and handle gently to maintain texture.

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