Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Easy cornbread stuffing crab cakes are the perfect weeknight dinner. After making these many times, I’ve mastered the crispy exterior and tender interior. The secret? Binding the crab mixture with cornbread stuffing. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Strawberry Swirl Cheesecake and Korean BBQ Steak Rice Bowls.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden exterior
- Tender, flaky crab meat inside
- Ready in just 30 minutes
- Better than takeout taste
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
- Eggs
- Mayonnaise
- Green onions
- Breadcrumbs
- Salt
- Pepper
- Old Bay seasoning
- Lemon juice
- Worcestershire sauce
- Hot sauce (optional)
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Remoulade sauce
📝 Ingredient Notes
- Canned crab meat: Drain well before using.
- Cornbread stuffing: Use store-bought or make your own.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing. → See on Amazon
- Kitchen thermometer — Ensures safe internal temperature. → See on Amazon
How to Make Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare crab mixture: In a large bowl, combine crab meat, cornbread stuffing, eggs, mayonnaise, green onions, breadcrumbs, salt, pepper, Old Bay, lemon juice, Worcestershire sauce, and hot sauce (if using). Mix well.
- Form crab cakes: Using your hands, form the mixture into 8-10 patties, about 1/2-inch thick. Place on a parchment-lined baking sheet.
- Chill and cook: Chill the crab cakes in the refrigerator for 15 minutes. Heat a large skillet over medium heat. Add oil and once hot, add the crab cakes. Cook until golden brown and crispy, about 4-5 minutes per side.
Cook's Tips for Perfect Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Common mistake and fix: Adding too much liquid can make the crab cakes fall apart. To fix, add more breadcrumbs to absorb the excess liquid.
- Time-saving tip: Form the crab cakes ahead of time and refrigerate until ready to cook.
- Flavor boost: Add a pinch of hot sauce for a spicy kick.
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: Form the crab cakes ahead of time and refrigerate until ready to cook.
Freezing Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Freeze uncooked crab cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Using a food processor to pulse the cornbread stuffing ensures even texture.
- Make-ahead: Form the crab cakes ahead of time and refrigerate until ready to cook.
- Substitution: Use canned salmon or shrimp instead of crab meat.
- Troubleshooting: If the crab cakes are falling apart, add more breadcrumbs to bind the mixture.
Want to level up this recipe?
High-quality crab meat — Makes a huge difference in flavor. → Check price on Amazon
Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Ingredients
Main Ingredients
- Canned crab meat
- Cornbread stuffing
- Eggs
- Mayonnaise
- Green onions
- Breadcrumbs
- Salt
- Pepper
Seasonings
- Old Bay seasoning
- Lemon juice
- Worcestershire sauce
- Hot sauce (optional)
Optional Toppings
- Lemon wedges
- Tartar sauce
- Remoulade sauce
Instructions
- Prepare crab mixture: In a large bowl, combine crab meat, cornbread stuffing, eggs, mayonnaise, green onions, breadcrumbs, salt, pepper, Old Bay, lemon juice, Worcestershire sauce, and hot sauce (if using). Mix well.
- Form crab cakes: Using your hands, form the mixture into 8-10 patties, about 1/2-inch thick. Place on a parchment-lined baking sheet.
- Chill and cook: Chill the crab cakes in the refrigerator for 15 minutes. Heat a large skillet over medium heat. Add oil and once hot, add the crab cakes. Cook until golden brown and crispy, about 4-5 minutes per side.
Notes
- Chef tip: Using a food processor to pulse the cornbread stuffing ensures even texture.
- Make-ahead: Form the crab cakes ahead of time and refrigerate until ready to cook.
- Substitution: Use canned salmon or shrimp instead of crab meat.
- Troubleshooting: If the crab cakes are falling apart, add more breadcrumbs to bind the mixture.
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. Cook from frozen, adding 2-3 minutes to cooking time.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Form the crab cakes ahead of time and refrigerate until ready to cook.
Nutrition Per Serving
- Calories: 170
- Protein: 15g
- Fat: 9g
- Carbs: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 700mg
- Cholesterol: 120mg
- 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, form the crab cakes ahead of time and refrigerate until ready to cook. You can also freeze uncooked crab cakes for up to 2 months.
Adding too much liquid can cause the crab cakes to fall apart. To fix, add more breadcrumbs to absorb the excess liquid.
Yes, you can use canned salmon or shrimp instead of crab meat for a similar taste and texture.
Serve with a side of coleslaw, fries, or a green salad. For a cozy meal, pair with my Creamy Strawberry Swirl Cheesecake for dessert.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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!
