Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Easy Cornbread Stuffing Crab Cakes are the perfect crispy, golden dinner solution. Tired of bland, dry crab cakes? This recipe solves that problem with a moist, flavorful cornbread stuffing that keeps the crab cakes tender and delicious. After making this many times, I’ve discovered the trick to preventing dry crab cakes is all in the mixing and cooking technique. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Chilled Roasted Tomato Basil Soup with Coconut Cream and Crispy Baked Chickpea Patties with Fresh Herbs Recipe.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden exterior
- Moist, flavorful cornbread stuffing
- Better than takeout taste
- 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
- Mayonnaise
- Eggs
- Breadcrumbs
- Salt
- Pepper
- Old Bay seasoning
- Lemon juice
- Paprika
- Garlic powder
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Fresh parsley
📝 Ingredient Notes
- Canned crab meat: Drain well to avoid soggy crab cakes.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing and crispy edges. → See on Amazon
- Pancake turner — Prevents crab cakes from breaking apart during flipping. → 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, mayonnaise, eggs, breadcrumbs, salt, pepper, Old Bay, lemon juice, paprika, and garlic powder. Mix gently until combined.
- Form crab cakes: Using your hands, form the mixture into 8-10 equal-sized patties. Be careful not to overmix or compact the mixture too much.
- 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 during cooking.
- Cook crab cakes: Heat a large skillet over medium heat. Add a thin layer of oil. Once hot, add the crab cakes and cook for 4-5 minutes on each side, or until golden and crispy. Be careful not to overcook, as this can dry out the crab cakes.
- Serve: Serve the crab cakes hot with lemon wedges, tartar sauce, and fresh parsley if desired.
Cook's Tips for Perfect Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Common mistake and fix: The #1 reason these crab cakes fail is overmixing or overcooking. To prevent dry crab cakes, mix the ingredients gently and avoid cooking them for too long.
- Pro tip: For extra crispy crab cakes, refrigerate the formed patties for at least 30 minutes before cooking. This helps the breadcrumbs absorb the moisture and creates a better texture.
- Pro tip: To keep the crab cakes warm while cooking in batches, place them on a baking sheet in a 200°F oven until ready to serve.
- Pro tip: For a spicy kick, add a pinch of cayenne pepper to the crab mixture.
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 fridge for up to 3 days. Make-ahead tip: You can prepare the crab mixture and form the patties 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 the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 30-45 seconds or until heated through. This method may cause the crab cakes to lose some crispiness.
Recipe Notes
- Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise.
- Best substitution: If you can't find cornbread stuffing, you can use a mix of cornmeal and breadcrumbs.
- Make-ahead: This recipe is perfect for meal prepping. Cook the crab cakes ahead of time and reheat as needed.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your crab cakes are falling apart, try adding more breadcrumbs or chilling the formed patties for longer before cooking.
Want to level up this recipe?
Food thermometer — Ensures food safety and prevents overcooking. → Check price on Amazon
Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Ingredients
Main Ingredients
- Canned crab meat
- Cornbread stuffing
- Mayonnaise
- Eggs
- Breadcrumbs
- Salt
- Pepper
Seasonings
- Old Bay seasoning
- Lemon juice
- Paprika
- Garlic powder
Optional Toppings
- Lemon wedges
- Tartar sauce
- Fresh parsley
Instructions
- Prepare crab mixture: In a large bowl, combine crab meat, cornbread stuffing, mayonnaise, eggs, breadcrumbs, salt, pepper, Old Bay, lemon juice, paprika, and garlic powder. Mix gently until combined.
- Form crab cakes: Using your hands, form the mixture into 8-10 equal-sized patties. Be careful not to overmix or compact the mixture too much.
- 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 during cooking.
- Cook crab cakes: Heat a large skillet over medium heat. Add a thin layer of oil. Once hot, add the crab cakes and cook for 4-5 minutes on each side, or until golden and crispy. Be careful not to overcook, as this can dry out the crab cakes.
- Serve: Serve the crab cakes hot with lemon wedges, tartar sauce, and fresh parsley if desired.
Notes
- Chef tip: For a lighter version, use Greek yogurt instead of mayonnaise.
- Best substitution: If you can't find cornbread stuffing, you can use a mix of cornmeal and breadcrumbs.
- Make-ahead: This recipe is perfect for meal prepping. Cook the crab cakes ahead of time and reheat as needed.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your crab cakes are falling apart, try adding more breadcrumbs or chilling the formed patties for longer before cooking.
Storage
- Fridge: Store leftovers 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 the cooking time.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until heated through. This method may cause the crab cakes to lose some crispiness.
- Make ahead: You can prepare the crab mixture and form the patties up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 180
- Protein: 12g
- Fat: 10g
- Carbs: 12g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 105mg
- 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, you can prepare the crab mixture and form the patties up to 1 day ahead. Store in the fridge until ready to cook. However, it's best to cook the crab cakes fresh for the best texture.
The most common reason for dry crab cakes is overmixing or overcooking. To prevent this, mix the ingredients gently and avoid cooking the crab cakes for too long.
Yes, you can freeze uncooked crab cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to the cooking time.
Yes, you can cook these crab cakes in the air fryer at 375°F for 8-10 minutes, flipping halfway through. This method may result in slightly less crispy crab cakes.
If you can't find cornbread stuffing, you can use a mix of cornmeal and breadcrumbs. The texture may vary slightly, but the flavor will still be delicious.
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!
