Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Easy Cornbread Stuffing Crab Cakes are crispy on the outside, tender on the inside, and packed with flavor. After making this many times, I discovered the trick to perfect crab cakes is using cornbread stuffing for extra texture and moisture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Gorgonzola Truffle Mushroom Sauce and Classic Split Pea Soup Recipe.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy exterior with a tender, juicy interior
- Packed with flavor from crab and cornbread stuffing
- Easy to make and ready in 30 minutes
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.
- Crab meat
- Cornbread stuffing
- Mayonnaise
- Eggs
- Green onions
- Worcestershire sauce
- Salt
- Pepper
- Paprika
- Garlic powder
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Creamy Gorgonzola Truffle Mushroom Sauce
📝 Ingredient Notes
- Crab meat: Use lump or claw meat for best results.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures even mixing and quick prep → See on Amazon
- Cast iron skillet — Achieves perfect crispy exterior → See on Amazon
How to Make Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare ingredients: Combine crab meat, cornbread stuffing, mayonnaise, eggs, green onions, Worcestershire sauce, salt, pepper, paprika, and garlic powder in a food processor. Pulse until well combined.
- Form crab cakes: Shape mixture into 8 equal crab cakes. Chill for 30 minutes to help them hold together.
- Cook crab cakes: Heat a cast iron skillet over medium heat. Add oil and cook crab cakes for 4-5 minutes on each side, until golden and crispy.
Cook's Tips for Perfect Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Common mistake and fix: Avoid overmixing the crab cake mixture to prevent tough crab cakes. Pulse the ingredients in a food processor just until combined.
- Time-saving tip: Prepare the crab cake mixture ahead of time and store in the refrigerator until ready to cook.
- Serving tip: Serve crab cakes with lemon wedges, tartar sauce, or Creamy Gorgonzola Truffle Mushroom Sauce for added 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 the refrigerator for up to 3 days. Make-ahead tip: Prepare crab cake mixture up to 1 day ahead. Store 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. Cook from frozen, adding 2-3 minutes to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat crab cakes in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat crab cakes in the microwave for 1-2 minutes, until heated through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the crab cake mixture.
- Best substitution: Substitute crab meat with cooked shrimp or salmon for a variation on this recipe.
- Make-ahead: Prepare crab cake mixture up to 1 day ahead. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If crab cakes are falling apart, try chilling the mixture for longer before cooking.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked crab cakes every time → Check price on Amazon
Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Ingredients
Main Ingredients
- Crab meat
- Cornbread stuffing
- Mayonnaise
- Eggs
- Green onions
- Worcestershire sauce
Seasonings
- Salt
- Pepper
- Paprika
- Garlic powder
Optional Toppings
- Lemon wedges
- Tartar sauce
- Creamy Gorgonzola Truffle Mushroom Sauce
Instructions
- Prepare ingredients: Combine crab meat, cornbread stuffing, mayonnaise, eggs, green onions, Worcestershire sauce, salt, pepper, paprika, and garlic powder in a food processor. Pulse until well combined.
- Form crab cakes: Shape mixture into 8 equal crab cakes. Chill for 30 minutes to help them hold together.
- Cook crab cakes: Heat a cast iron skillet over medium heat. Add oil and cook crab cakes for 4-5 minutes on each side, until golden and crispy.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the crab cake mixture.
- Best substitution: Substitute crab meat with cooked shrimp or salmon for a variation on this recipe.
- Make-ahead: Prepare crab cake mixture up to 1 day ahead. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If crab cakes are falling apart, try chilling the mixture for longer before cooking.
Storage
- Fridge: Store leftover crab cakes 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 crab cakes in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat crab cakes in the microwave for 1-2 minutes, until heated through.
- Make ahead: Prepare crab cake mixture up to 1 day ahead. Store in the refrigerator until ready to cook.
Nutrition Per Serving
- Calories: 170
- Protein: 15g
- Fat: 10g
- Carbs: 8g
- Fiber: 1g
- Sugar: 1g
- Sodium: 650mg
- Cholesterol: 120mg
- Sat. Fat: 2g
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 and store in the refrigerator until ready to cook. Do not form the crab cakes until ready to cook.
Crab cakes may fall apart if the mixture is too wet or not chilled enough before cooking. Make sure to chill the mixture for at least 30 minutes before cooking.
Yes, freeze uncooked crab cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to cooking time.
Preheat air fryer to 375°F (190°C). Lightly spray or brush crab cakes with oil. Cook for 8-10 minutes, flipping halfway through, until golden and crispy.
Reheat crab cakes in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes, until heated 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!
