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 discovered the trick to keeping them from falling apart is to bind the mixture with mayonnaise and egg. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Chicken Roll Ups with Ham and Swiss Cheese and Creamy Smoked Salmon Gnocchi Dinner Recipe.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden exterior
- Tender, juicy crab meat inside
- Packed with cornbread stuffing flavor
- Ready in just 20 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.
- Canned crab meat
- Cornbread stuffing mix
- Mayonnaise
- Egg
- Breadcrumbs
- Old Bay seasoning
- Lemon juice
- Worcestershire sauce
- Optional: Lemon wedges
- Optional: Tartar sauce
📝 Ingredient Notes
- Canned crab meat: Drain excess liquid before using.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect crispiness → See on Amazon
- Food processor — Quickly combines ingredients for even texture → See on Amazon
How to Make Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare crab mixture: In a food processor, combine crab meat, cornbread stuffing mix, mayonnaise, egg, breadcrumbs, Old Bay, lemon juice, and Worcestershire sauce. Pulse until well combined.
- Form crab cakes: Using your hands, form the mixture into 8 equal crab cakes. Place them on a parchment-lined baking sheet.
- Cook crab cakes: Heat a cast iron skillet over medium heat. Add oil, then carefully place crab cakes in the skillet. Cook 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: Adding too much liquid can make the crab cakes fall apart. To fix, add more breadcrumbs to absorb excess moisture.
- Pro tip: For extra flavor, mix in some chopped fresh herbs like parsley or chives.
- Pro tip: To make ahead, form crab cakes but don't cook. Store in the fridge for up to 24 hours. Cook as directed.
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 for up to 3 days. Make-ahead tip: Form crab cakes up to 24 hours ahead. Cook as directed.
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 the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in a skillet.
Recipe Notes
- Chef tip: Using canned crab meat makes this recipe quick and easy. For a fresher taste, use lump crab meat if available.
- Best substitution: Substitute canned crab meat with an equal amount of cooked, shredded chicken or shrimp.
- Make-ahead: Form crab cakes up to 24 hours ahead. Cook as directed.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If crab cakes are falling apart, add more breadcrumbs or egg to bind the mixture.
Want to level up this recipe?
Meat thermometer — Ensures crab cakes are cooked to a safe temperature → Check price on Amazon
Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Ingredients
Main Ingredients
- Canned crab meat
- Cornbread stuffing mix
- Mayonnaise
- Egg
- Breadcrumbs
Seasonings
- Old Bay seasoning
- Lemon juice
- Worcestershire sauce
Optional Toppings
- Lemon wedges
- Tartar sauce
Instructions
- Prepare crab mixture: In a food processor, combine crab meat, cornbread stuffing mix, mayonnaise, egg, breadcrumbs, Old Bay, lemon juice, and Worcestershire sauce. Pulse until well combined.
- Form crab cakes: Using your hands, form the mixture into 8 equal crab cakes. Place them on a parchment-lined baking sheet.
- Cook crab cakes: Heat a cast iron skillet over medium heat. Add oil, then carefully place crab cakes in the skillet. Cook for 4-5 minutes on each side, until golden and crispy.
Notes
- Chef tip: Using canned crab meat makes this recipe quick and easy. For a fresher taste, use lump crab meat if available.
- Best substitution: Substitute canned crab meat with an equal amount of cooked, shredded chicken or shrimp.
- Make-ahead: Form crab cakes up to 24 hours ahead. Cook as directed.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If crab cakes are falling apart, add more breadcrumbs or egg to bind the mixture.
Storage
- Fridge: Store leftovers in an airtight container 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 the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in a skillet.
- Make ahead: Form crab cakes up to 24 hours ahead. Cook as directed.
Nutrition Per Serving
- Calories: 280
- Protein: 22g
- Fat: 14g
- Carbs: 12g
- Fiber: 1g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 150mg
- Sat. Fat: 2.5g
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 crab cakes up to 24 hours ahead. Cook as directed.
Adding too much liquid can make the crab cakes fall apart. To fix, add more breadcrumbs to absorb excess moisture.
Yes, freeze uncooked crab cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to cooking time.
Serve with a side of coleslaw, roasted vegetables, or a simple green salad.
Yes, cook crab cakes in the air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway 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!
