Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Easy Cornbread Stuffing Crab Cakes are crispy on the outside, tender and juicy on the inside. After making these many times, I’ve perfected the trick to keeping them from falling apart. The golden, crispy exterior gives way to a creamy, crab-filled center. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Cozy Brown Sugar Chai Cake Recipe with Warm Spices and Samoa Cookie Pie Recipe with Caramel and Coconut.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden exterior
- Tender, juicy crab filling
- Easy to make, better than takeout
- Perfect for game day or quick dinners
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
- Green onions
- Breadcrumbs
- Salt
- Pepper
- Salt
- Pepper
- Garlic powder
- Old Bay seasoning
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Hot sauce
📝 Ingredient Notes
- Canned crab meat: Drain well before using.
- Cornbread stuffing mix: Use a 6 oz box.
🛒 Tools & Equipment I Recommend
- Food processor — Pulses ingredients quickly and evenly for perfect crab cake texture. → See on Amazon
- Cast iron skillet — Even heat distribution for perfect searing and crispy exterior. → See on Amazon
How to Make Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare cornbread stuffing: Mix cornbread stuffing mix with water and let sit for 5 minutes. Stir in mayonnaise, eggs, green onions, and seasonings.
- Combine ingredients: Gently fold in crab meat and breadcrumbs until just combined. Be careful not to overmix.
- Form crab cakes: Shape mixture into 8 equal crab cakes, about 3 inches in diameter. Chill for 30 minutes to help them hold together.
- Cook crab cakes: Heat oil in a large skillet over medium heat. Add crab cakes and 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
- : Use canned crab meat for convenience and consistent texture.
- Common mistake and fix: If your crab cakes are falling apart, try chilling the mixture for longer or adding a bit more mayonnaise to help bind the ingredients.
- : For a lighter version, try baking the crab cakes at 400°F for 10-12 minutes per side.
- : Serve with lemon wedges, tartar sauce, or hot sauce for extra flavor.
Storing & Reheating Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Short-Term Storage
Store in an airtight container in the fridge. Store leftover crab cakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the crab cake mixture up to 1 day ahead. Store in the fridge 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 or until heated through. Microwave: Reheat in the microwave for 30-45 seconds or until heated through. Be careful not to overheat as it can make the crab cakes soggy.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Substitute canned crab meat with cooked, flaked salmon or shrimp for a similar texture and flavor.
- Make-ahead: Prepare the crab cake mixture up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your crab cakes are sticking to the pan, try adding a bit more oil or using a non-stick skillet.
Want to level up this recipe?
Instant-read thermometer — Ensures perfect cooking temperature for juicy 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
- Green onions
- Breadcrumbs
- Salt
- Pepper
Seasonings
- Salt
- Pepper
- Garlic powder
- Old Bay seasoning
Optional Toppings
- Lemon wedges
- Tartar sauce
- Hot sauce
Instructions
- Prepare cornbread stuffing: Mix cornbread stuffing mix with water and let sit for 5 minutes. Stir in mayonnaise, eggs, green onions, and seasonings.
- Combine ingredients: Gently fold in crab meat and breadcrumbs until just combined. Be careful not to overmix.
- Form crab cakes: Shape mixture into 8 equal crab cakes, about 3 inches in diameter. Chill for 30 minutes to help them hold together.
- Cook crab cakes: Heat oil in a large skillet over medium heat. Add crab cakes and cook until golden brown and crispy, about 4-5 minutes per side.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Substitute canned crab meat with cooked, flaked salmon or shrimp for a similar texture and flavor.
- Make-ahead: Prepare the crab cake mixture up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your crab cakes are sticking to the pan, try adding a bit more oil or using a non-stick skillet.
Storage
- Fridge: Store leftover crab cakes in an airtight container in the fridge 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 or until heated through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until heated through. Be careful not to overheat as it can make the crab cakes soggy.
- Make ahead: Prepare the crab cake mixture up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 160
- Protein: 12g
- Fat: 9g
- Carbs: 9g
- Fiber: 0.5g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 95mg
- 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, prepare the crab cake mixture up to 1 day ahead. Store in the fridge until ready to cook. Cooked crab cakes can be stored in the fridge for up to 3 days.
If your crab cakes are falling apart, try chilling the mixture for longer or adding a bit more mayonnaise to help bind the ingredients. Overmixing can also cause the crab cakes to fall apart.
Yes, using boxed cornbread mix is a convenient shortcut. Just make sure to follow the package instructions for preparing the stuffing.
Preheat the air fryer to 375°F. Lightly spray the air fryer basket with oil. Add the crab cakes and cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Reheat crab cakes in a 350°F oven for 10-15 minutes or until heated through. Be careful not to overheat as it can make the crab cakes soggy.
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!
