Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Easy Cornbread Stuffing Crab Cakes are the ultimate dinner savior. After making them dozens of times, I’ve perfected the trick to keep them crispy and tender. Bite into the golden, juicy crab cakes filled with cornbread stuffing for a cozy, better-than-takeout dinner. If you love recipes like this, you’ll also enjoy Easy Spicy Cranberry Salsa and Classic Split Pea Soup.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden exterior
- Tender, juicy crab meat
- Flavorful cornbread stuffing
- Easy, 30-minute dinner
- Better than takeout
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
- Salt
- Pepper
- Olive oil
- Salt
- Pepper
- Paprika (optional, for color)
- Worcestershire sauce (optional, for extra flavor)
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Hot sauce
- Optional: Fresh parsley
📝 Ingredient Notes
- Canned crab meat: Drain excess liquid before using.
- Cornbread stuffing mix: Use your favorite store-bought or homemade mix.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing and crispy edges. → See on Amazon
- Kitchen scale — Ensures consistent, perfect crab cakes every time. → See on Amazon
How to Make Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare crab cake mixture: In a bowl, combine crab meat, cornbread stuffing, mayonnaise, eggs, green onions, salt, and pepper. Mix gently until combined.
- Form crab cakes: Using a kitchen scale, portion the mixture into 8 equal crab cakes. Gently form each into a patty, about 1/2-inch thick.
- Chill crab cakes: Place the crab cakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them hold together.
- Cook crab cakes: Heat olive oil in a large skillet over medium heat. Add crab cakes and cook until golden 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: Don't overmix the crab cake mixture to prevent tough crab cakes. Gently combine ingredients until just incorporated.
- Pro tip: For extra crispy crab cakes, dust the patties lightly with cornstarch before cooking.
- Pro tip: To reheat leftover crab cakes, place them on a baking sheet in a 350°F oven for about 10 minutes, or until heated through and crispy.
- Pro tip: For a lighter version, bake the crab cakes at 400°F for 15-20 minutes, flipping halfway through.
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 crab cakes up to a day ahead. Store in the fridge until ready to cook.
Freezing Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Freeze uncooked crab cakes on a parchment-lined baking sheet, then transfer to an airtight container 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 about 10 minutes, or until heated through and crispy. Microwave: Microwave for 30-45 seconds, then crisp in a preheated oven at 350°F for 5 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the crab cake mixture.
- Best substitution: Substitute canned crab meat with an equal amount of cooked, flaked salmon or shrimp.
- Make-ahead: Prepare crab cakes up to a 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 crab cakes are falling apart, try adding more mayonnaise to the mixture or chilling the patties for longer before cooking.
Want to level up this recipe?
Instant-read thermometer — Ensures perfect cooking and prevents overcooked crab cakes. → 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
- Salt
- Pepper
- Olive oil
Seasonings
- Salt
- Pepper
- Paprika (optional, for color)
- Worcestershire sauce (optional, for extra flavor)
Optional Toppings
- Lemon wedges
- Tartar sauce
- Hot sauce
- Fresh parsley
Instructions
- Prepare crab cake mixture: In a bowl, combine crab meat, cornbread stuffing, mayonnaise, eggs, green onions, salt, and pepper. Mix gently until combined.
- Form crab cakes: Using a kitchen scale, portion the mixture into 8 equal crab cakes. Gently form each into a patty, about 1/2-inch thick.
- Chill crab cakes: Place the crab cakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them hold together.
- Cook crab cakes: Heat olive oil in a large skillet over medium heat. Add crab cakes and cook until golden and crispy, about 4-5 minutes per side.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the crab cake mixture.
- Best substitution: Substitute canned crab meat with an equal amount of cooked, flaked salmon or shrimp.
- Make-ahead: Prepare crab cakes up to a 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 crab cakes are falling apart, try adding more mayonnaise to the mixture or chilling the patties for longer before cooking.
Storage
- Fridge: Store leftover crab cakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked crab cakes on a parchment-lined baking sheet, then transfer to an airtight container for up to 2 months. Cook from frozen, adding 2-3 minutes to cooking time.
- Oven reheat: Reheat in a 350°F oven for about 10 minutes, or until heated through and crispy.
- Microwave reheat: Microwave for 30-45 seconds, then crisp in a preheated oven at 350°F for 5 minutes.
- Make ahead: Prepare crab cakes up to a day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 160
- Protein: 12g
- Fat: 9g
- Carbs: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 500mg
- 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, prepare crab cakes up to a day ahead. Store in the fridge until ready to cook.
Crab cakes may fall apart if not chilled long enough before cooking, or if overmixed. Try chilling the patties for longer or being gentle when combining ingredients.
Yes, freeze uncooked crab cakes on a parchment-lined baking sheet, then transfer to an airtight container for up to 2 months. Cook from frozen, adding 2-3 minutes to cooking time.
Yes, cook crab cakes in the air fryer at 375°F for 8-10 minutes, flipping halfway through.
Reheat in a 350°F oven for about 10 minutes, or until heated through and crispy. Avoid using the microwave to maintain crispiness.
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!
