Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Easy Cornbread Stuffing Crab Cakes are crispy on the outside, tender and flavorful on the inside. After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy crab cakes every time. The golden crust and juicy crab meat will make your dinner irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Bruschetta with Heirloom Tomatoes and Fresh Basil and Classic Columbia 1905 Salad with Ham and Swiss Cheese.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden crust
- Juicy tender crab meat
- Flavorful cornbread stuffing
- Easy to make and customize
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
- Worcestershire sauce
- Salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Hot sauce
📝 Ingredient Notes
- Canned crab meat: Drain well before using.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect crispiness → See on Amazon
- Fish spatula — Prevents crab cakes from breaking → See on Amazon
How to Make Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare the crab cake mixture: In a large bowl, combine crab meat, cornbread stuffing mix, mayonnaise, eggs, green onions, Worcestershire sauce, salt, black pepper, paprika, garlic powder, and onion powder. Mix well until combined.
- Form the crab cakes: Using your hands, form the mixture into 8-10 crab cakes, about 2.5 inches in diameter. Place them on a parchment-lined baking sheet.
- Chill the crab cakes: Chill the crab cakes in the refrigerator for at least 30 minutes to help them hold together during cooking.
- Cook the crab cakes: Heat a large cast iron skillet over medium-high heat. Add oil to coat the bottom of the skillet. Once hot, add the crab cakes and cook for 4-5 minutes on each side, or until golden brown and crispy. Serve hot with your choice of toppings.
Cook's Tips for Perfect Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Common mistake and fix: The #1 reason this recipe fails is using too much mayonnaise, which makes the crab cakes fall apart. To prevent this, use just enough mayonnaise to bind the mixture, and chill the crab cakes before cooking.
- Substitution tip: For a lower-carb version, substitute the cornbread stuffing mix with crushed pork rinds.
- Make-ahead tip: You can prepare the crab cake mixture up to a day ahead. Store it in the refrigerator until ready to cook.
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 refrigerator for up to 3 days. Make-ahead tip: You can prepare the crab cake mixture up to a day ahead. Store it in the refrigerator 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 a freezer bag for up to 2 months. Cook from frozen, adding 1-2 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 or until heated through. Microwave: Reheat in the microwave for 30-60 seconds or until heated through. Be careful not to overheat and make the crab cakes soggy.
Recipe Notes
- Chef tip: For extra flavor, add 1-2 tablespoons of finely chopped fresh parsley or dill to the crab cake mixture.
- Best substitution: For a lower-carb version, substitute the cornbread stuffing mix with crushed pork rinds.
- Make-ahead: You can prepare the crab cake mixture up to a day ahead. Store it in the refrigerator 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 falling apart, try adding more cornbread stuffing mix or chilling the mixture for longer before cooking.
Want to level up this recipe?
High-quality crab meat — Makes a big difference in flavor → 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
- Worcestershire sauce
Seasonings
- Salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
Optional Toppings
- Lemon wedges
- Tartar sauce
- Hot sauce
Instructions
- Prepare the crab cake mixture: In a large bowl, combine crab meat, cornbread stuffing mix, mayonnaise, eggs, green onions, Worcestershire sauce, salt, black pepper, paprika, garlic powder, and onion powder. Mix well until combined.
- Form the crab cakes: Using your hands, form the mixture into 8-10 crab cakes, about 2.5 inches in diameter. Place them on a parchment-lined baking sheet.
- Chill the crab cakes: Chill the crab cakes in the refrigerator for at least 30 minutes to help them hold together during cooking.
- Cook the crab cakes: Heat a large cast iron skillet over medium-high heat. Add oil to coat the bottom of the skillet. Once hot, add the crab cakes and cook for 4-5 minutes on each side, or until golden brown and crispy. Serve hot with your choice of toppings.
Notes
- Chef tip: For extra flavor, add 1-2 tablespoons of finely chopped fresh parsley or dill to the crab cake mixture.
- Best substitution: For a lower-carb version, substitute the cornbread stuffing mix with crushed pork rinds.
- Make-ahead: You can prepare the crab cake mixture up to a day ahead. Store it in the refrigerator 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 falling apart, try adding more cornbread stuffing mix or chilling the mixture for longer before cooking.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked crab cakes on a parchment-lined baking sheet, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 1-2 minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 30-60 seconds or until heated through. Be careful not to overheat and make the crab cakes soggy.
- Make ahead: You can prepare the crab cake mixture up to a day ahead. Store it in the refrigerator until ready to cook.
Nutrition Per Serving
- Calories: 170
- Protein: 12g
- Fat: 9g
- Carbs: 10g
- Fiber: 0g
- 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 cake mixture up to a day ahead. Store it in the refrigerator until ready to cook. You can also freeze uncooked crab cakes for up to 2 months.
Using too much mayonnaise or overcooking the crab cakes can make them dry. To prevent this, use just enough mayonnaise to bind the mixture, and cook the crab cakes for no more than 4-5 minutes on each side.
Yes, you can cook crab cakes in the air fryer at 375°F (190°C) for 8-10 minutes, flipping them halfway through cooking.
For a lower-fat version, you can substitute the mayonnaise with Greek yogurt or sour cream. For a dairy-free version, use avocado oil mayonnaise or a plant-based mayo alternative.
Using too much mayonnaise or not chilling the crab cakes before cooking can cause them to fall apart. To prevent this, use just enough mayonnaise to bind the mixture, and chill the crab cakes for at least 30 minutes before cooking.
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!
