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 these many times, I discovered the trick to perfectly cooked crab cakes every time. The warm, golden crab cakes remind me of cozy dinners at home. Try them with Quick Spicy Dragon Chicken for a complete meal. If you love recipes like this, you’ll also enjoy Quick Spicy Dragon Chicken Recipe and Easy Sushi Cups Recipe with Veggies and Spicy Mayo.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden exterior
- Tender, flavorful interior
- Ready in 30 minutes
- Better than takeout taste
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
- Eggs
- Mayonnaise
- Green onions
- Worcestershire sauce
- Salt
- Pepper
- Olive oil
- Worcestershire sauce
- Salt
- Pepper
- Mayonnaise
- Optional: Lemon wedges
- Optional: Tartar sauce
📝 Ingredient Notes
- Canned crab meat: Use lump crab meat for best results.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crab cakes. → See on Amazon
- Measuring cups and spoons — Accurate measurements ensure consistent results. → See on Amazon
How to Make Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare cornbread stuffing: Mix cornbread stuffing mix with water and let it sit for 5 minutes. Then, stir in egg, mayonnaise, green onions, Worcestershire sauce, salt, and pepper.
- Combine stuffing and crab meat: Gently fold in canned crab meat, being careful not to break up the lumps.
- Form crab cakes: Shape the mixture into 8 equal crab cakes, about 3 inches in diameter.
- Cook crab cakes: Heat olive oil in a large skillet over medium heat. Add crab cakes and cook until golden brown and crispy, about 4-5 minutes per side.
Cook's Tips for Perfect Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- : To prevent crab cakes from falling apart, don't overmix the ingredients.
- Common mistake and fix: If your crab cakes are falling apart, add more mayonnaise to the mixture. If they're too wet, add more cornbread stuffing mix.
- : For a lighter version, use Greek yogurt instead of mayonnaise.
- : To reheat leftover crab cakes, place them in a preheated 350°F oven for 10-15 minutes.
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: You can prepare the crab cake mixture up to 1 day ahead. Store it 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 an extra 2-3 minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 10-15 minutes. Microwave: Do not reheat in the microwave as it will make the crab cakes soggy.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: If you can't find cornbread stuffing mix, you can use breadcrumbs instead.
- Make-ahead: You can prepare the crab cake mixture up to 1 day ahead. Store it in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled to serve more people.
- Troubleshooting: If your crab cakes are sticking to the pan, try adding more oil or using a non-stick skillet.
Want to level up this recipe?
Tongs — Tongs help flip the crab cakes without breaking them apart. → Check price on Amazon
Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Ingredients
Main Ingredients
- Canned crab meat
- Cornbread stuffing mix
- Eggs
- Mayonnaise
- Green onions
- Worcestershire sauce
- Salt
- Pepper
- Olive oil
Seasonings
- Worcestershire sauce
- Salt
- Pepper
- Mayonnaise
Optional Toppings
- Lemon wedges
- Tartar sauce
Instructions
- Prepare cornbread stuffing: Mix cornbread stuffing mix with water and let it sit for 5 minutes. Then, stir in egg, mayonnaise, green onions, Worcestershire sauce, salt, and pepper.
- Combine stuffing and crab meat: Gently fold in canned crab meat, being careful not to break up the lumps.
- Form crab cakes: Shape the mixture into 8 equal crab cakes, about 3 inches in diameter.
- Cook crab cakes: Heat olive oil in a large skillet over medium heat. Add crab cakes and cook until golden brown and crispy, about 4-5 minutes per side.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: If you can't find cornbread stuffing mix, you can use breadcrumbs instead.
- Make-ahead: You can prepare the crab cake mixture up to 1 day ahead. Store it in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled to serve more people.
- Troubleshooting: If your crab cakes are sticking to the pan, try adding more oil or using a non-stick skillet.
Storage
- Fridge: Store leftover crab cakes 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 an extra 2-3 minutes to the cooking time.
- Oven reheat: Reheat in a preheated 350°F oven for 10-15 minutes.
- Microwave reheat: Do not reheat in the microwave as it will make the crab cakes soggy.
- Make ahead: You can prepare the crab cake mixture up to 1 day ahead. Store it in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 170
- Protein: 12g
- Fat: 10g
- Carbs: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 90mg
- 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 1 day ahead. Store it in the fridge until ready to cook.
If your crab cakes are falling apart, add more mayonnaise to the mixture. If they're too wet, add more cornbread stuffing mix.
Yes, you can freeze uncooked crab cakes for up to 2 months. Cook from frozen, adding an extra 2-3 minutes to the cooking time.
Reheat leftover crab cakes in a preheated 350°F oven for 10-15 minutes.
These crab cakes pair well with Quick Spicy Dragon Chicken or Easy Sushi Cups Recipe with Veggies and Spicy Mayo.
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!
