Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Easy Cornbread Stuffing Crab Cakes are the perfect dinner solution. After making this many times, I’ve discovered the trick to keeping them crispy on the outside and creamy on the inside. The golden, crispy exterior gives way to a fresh, juicy crab filling. Serve them with my Classic White Bean and Kale Soup for a complete meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chocolate Chip Cookie Pie Recipe for Dessert and Authentic Pot Birria Tacos Recipe with Crispy Tortillas.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden exterior
- Creamy, juicy crab filling
- Easy to make with simple ingredients
- Perfect for dinner tonight
What You'll Need for Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Canned crab meat
- Cornbread stuffing mix
- Mayonnaise
- Eggs
- Breadcrumbs
- Onion
- Bell pepper
- Garlic
- Lemon
- Salt
- Pepper
- Salt
- Pepper
- Garlic powder
- Paprika
- Old Bay seasoning
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Hot sauce
📝 Ingredient Notes
- Canned crab meat: Drain well before using.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even mixing → See on Amazon
- Cast iron skillet — Even heat distribution for perfect searing → See on Amazon
How to Make Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare the crab mixture: In a large bowl, combine crab meat, cornbread stuffing mix, mayonnaise, eggs, breadcrumbs, onion, bell pepper, garlic, salt, and pepper. Mix well until combined.
- Form the crab cakes: Using your hands, form the mixture into 8-10 equal-sized patties. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- Cook the crab cakes: Heat a large skillet over medium heat. Add oil and once hot, carefully place the crab cakes in the skillet. Cook for 4-5 minutes on each side or until golden brown and crispy. Serve hot with lemon wedges.
Cook's Tips for Perfect Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Common mistake and fix: Adding too much mayonnaise can make the crab cakes fall apart. To fix, add more breadcrumbs to absorb the excess moisture.
- Substitution tip: You can substitute the canned crab meat with cooked, flaked salmon or shrimp.
- Make-ahead tip: Prepare the crab cakes up to a day ahead. Store them in the refrigerator until ready to cook.
Storing & Reheating Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the crab cakes up to a day ahead. Store them in the refrigerator until ready to cook.
Freezing Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Freeze uncooked crab cakes for up to 2 months. Thaw overnight in the refrigerator before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. This may make the crab cakes soggy.
Recipe Notes
- Chef tip: Using a food processor to combine the ingredients ensures an even mixture.
- Best substitution: You can substitute the canned crab meat with cooked, flaked salmon or shrimp.
- Make-ahead: Prepare the crab cakes up to a day ahead. Store them in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the crab cakes are falling apart, add more breadcrumbs to absorb the excess moisture.
Want to level up this recipe?
Instant-read thermometer — Ensures perfectly cooked crab cakes every time → Check price on Amazon
Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Ingredients
Main Ingredients
- Canned crab meat
- Cornbread stuffing mix
- Mayonnaise
- Eggs
- Breadcrumbs
- Onion
- Bell pepper
- Garlic
- Lemon
- Salt
- Pepper
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
- Old Bay seasoning
Optional Toppings
- Lemon wedges
- Tartar sauce
- Hot sauce
Instructions
- Prepare the crab mixture: In a large bowl, combine crab meat, cornbread stuffing mix, mayonnaise, eggs, breadcrumbs, onion, bell pepper, garlic, salt, and pepper. Mix well until combined.
- Form the crab cakes: Using your hands, form the mixture into 8-10 equal-sized patties. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- Cook the crab cakes: Heat a large skillet over medium heat. Add oil and once hot, carefully place the crab cakes in the skillet. Cook for 4-5 minutes on each side or until golden brown and crispy. Serve hot with lemon wedges.
Notes
- Chef tip: Using a food processor to combine the ingredients ensures an even mixture.
- Best substitution: You can substitute the canned crab meat with cooked, flaked salmon or shrimp.
- Make-ahead: Prepare the crab cakes up to a day ahead. Store them in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the crab cakes are falling apart, add more breadcrumbs to absorb the excess moisture.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked crab cakes for up to 2 months. Thaw overnight in the refrigerator before cooking.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. This may make the crab cakes soggy.
- Make ahead: Prepare the crab cakes up to a day ahead. Store them in the refrigerator until ready to cook.
Nutrition Per Serving
- Calories: 180
- Protein: 12g
- Fat: 10g
- Carbs: 12g
- Fiber: 1g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Cornbread Stuffing Crab Cakes for Dinner Tonight FAQs
Yes, you can prepare the crab cakes up to a day ahead. Store them in the refrigerator until ready to cook.
Adding too much mayonnaise can make the crab cakes fall apart. To fix, add more breadcrumbs to absorb the excess moisture.
Yes, you can freeze uncooked crab cakes for up to 2 months. Thaw overnight in the refrigerator before cooking.
Yes, you can cook the crab cakes in the air fryer at 375°F for 8-10 minutes or until golden brown and crispy.
The best way to reheat leftover crab cakes is in a 350°F oven for 10-15 minutes or until heated through. This helps maintain their crispy texture.
A Warm Final Note
I can’t wait for you to try Easy Cornbread Stuffing Crab Cakes for Dinner Tonight and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
