Easy Crispy 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 these many times, I’ve discovered the trick to the perfect crab cake is all in the binding. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Mango Coconut Rice Pudding Recipe and Crispy Buffalo Chicken Bacon Mozzarella Bombs for Game Day.
Why This Easy Crispy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden crust
- Tender, flaky crab meat
- Packed with cornbread stuffing flavor
- Better than takeout
What You'll Need for Easy Crispy 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
- 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 searing → See on Amazon
- Pancake turner — Prevents breaking apart when flipping → See on Amazon
How to Make Easy Crispy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare crab mixture: In a large bowl, combine crab meat, cornbread stuffing mix, mayonnaise, eggs, green onions, Worcestershire sauce, salt, black pepper, paprika, and garlic powder. Mix well until combined.
- Form crab cakes: Using your hands, form the mixture into 8-10 crab cakes, about 2.5 inches in diameter. Place on a parchment-lined baking sheet.
- Chill and cook: Chill the crab cakes in the refrigerator for 30 minutes. Heat a large cast iron skillet over medium heat. Add oil and once hot, carefully place the crab cakes in the skillet. Cook for 4-5 minutes on each side or until golden brown and crispy.
Cook's Tips for Perfect Easy Crispy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Common mistake and fix: Adding too much mayonnaise can make the crab cakes fall apart. Use just enough to bind the mixture.
- Expert tip: For extra crispy crab cakes, refrigerate the formed cakes for at least 30 minutes before cooking.
- Time-saving tip: Prepare the crab cake mixture up to a day ahead and store in the refrigerator until ready to cook.
Storing & Reheating Easy Crispy 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 the crab cake mixture up to a day ahead. Form the cakes and refrigerate until ready to cook.
Freezing Easy Crispy Cornbread Stuffing Crab Cakes for Dinner Tonight
Freeze uncooked crab cakes for up to 2 months. Thaw before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 30-45 seconds or until heated through. May lose crispiness.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Substitute canned crab meat with cooked, flaked salmon or cod.
- Make-ahead: Form the crab cakes and refrigerate for up to 8 hours before cooking.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the crab cakes are falling apart, add more mayonnaise or refrigerate for longer before cooking.
Want to level up this recipe?
Instant-read thermometer — Ensures perfect cooking temperature → Check price on Amazon
Easy Crispy 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
Optional Toppings
- Lemon wedges
- Tartar sauce
- Hot sauce
Instructions
- Prepare crab mixture: In a large bowl, combine crab meat, cornbread stuffing mix, mayonnaise, eggs, green onions, Worcestershire sauce, salt, black pepper, paprika, and garlic powder. Mix well until combined.
- Form crab cakes: Using your hands, form the mixture into 8-10 crab cakes, about 2.5 inches in diameter. Place on a parchment-lined baking sheet.
- Chill and cook: Chill the crab cakes in the refrigerator for 30 minutes. Heat a large cast iron skillet over medium heat. Add oil and once hot, carefully place the crab cakes in the skillet. Cook for 4-5 minutes on each side or until golden brown and crispy.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Substitute canned crab meat with cooked, flaked salmon or cod.
- Make-ahead: Form the crab cakes and refrigerate for up to 8 hours before cooking.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the crab cakes are falling apart, add more mayonnaise or refrigerate 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. Thaw before cooking.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until heated through. May lose crispiness.
- Make ahead: Prepare the crab cake mixture up to a day ahead. Form the cakes and refrigerate until ready to cook.
Nutrition Per Serving
- Calories: 170
- Protein: 12g
- Fat: 10g
- Carbs: 8g
- Fiber: 1g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 100mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Cornbread Stuffing Crab Cakes for Dinner Tonight FAQs
Yes, prepare the crab cake mixture up to a day ahead and store in the refrigerator until ready to cook. Form the cakes and refrigerate for up to 8 hours before cooking.
Adding too much mayonnaise or not chilling the crab cakes long enough before cooking can cause them to fall apart. Use just enough mayonnaise to bind the mixture and refrigerate for at least 30 minutes before cooking.
Yes, freeze uncooked crab cakes for up to 2 months. Thaw before cooking.
Preheat the air fryer to 375°F (190°C). Lightly spray or brush the crab cakes with oil. Cook for 8-10 minutes or until golden brown and crispy, flipping halfway through.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. This method helps maintain the crispiness of the crab cakes.
A Warm Final Note
I can’t wait for you to try Easy Crispy 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!
