Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Easy Cornbread Stuffing Crab Cakes are the perfect blend of crispy and tender, making them a quick and delicious dinner option. After making this recipe dozens of times, I’ve discovered the trick to keeping these crab cakes moist and flavorful. The warm, golden exterior gives way to a juicy, savory interior that’s sure to please. Jump to the recipe or keep reading for my best tips.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden exterior
- Juicy, tender interior
- Quick and easy dinner option
- Perfect blend of flavors
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
- Eggs
- Mayonnaise
- Dijon mustard
- Salt
- Pepper
- Flour
- Breadcrumbs
- Olive oil
- Dijon mustard
- Salt
- Pepper
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Remoulade sauce
📝 Ingredient Notes
- Canned crab meat: Make sure to drain and pick through the crab meat to remove any shells.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of combining ingredients → See on Amazon
- Cast iron skillet — Gives the crab cakes a crispy exterior → See on Amazon
How to Make Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Step 1: In a large bowl, combine crab meat, cornbread stuffing, eggs, mayonnaise, Dijon mustard, salt, and pepper. Mix well.
- Step 2: Form the mixture into 8-10 crab cakes, about 2.5 inches in diameter.
- Step 3: Coat each crab cake in flour, then breadcrumbs.
- Step 4: Heat olive oil in a large skillet over medium heat. Add crab cakes and cook until golden brown, about 3-4 minutes per side.
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 using too much mayonnaise, which makes them soggy. To prevent this, use just enough mayonnaise to bind the ingredients, about 1/4 cup.
- Pro tip: For extra flavor, add a tablespoon of chopped fresh parsley or dill to the crab cake mixture.
- Pro tip: To keep the crab cakes warm while cooking the entire batch, place them on a baking sheet in a 200°F oven.
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 refrigerator for up to 3 days. Make-ahead tip: The crab cake mixture can be made up to 1 day ahead and refrigerated.
Freezing Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Freeze uncooked crab cakes for up to 2 months. Thaw in the refrigerator overnight before cooking.
How to Reheat Without Drying It Out
Oven: Reheat crab cakes in a 350°F oven for 10-15 minutes. Microwave: Reheat crab cakes in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the crab cake mixture.
- Best substitution: If you can’t find cornbread stuffing, you can substitute it with a mixture of breadcrumbs and chopped herbs.
- Make-ahead: The crab cake mixture can be made up to 1 day ahead and refrigerated.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the crab cakes are falling apart, add more breadcrumbs to the mixture.
Want to level up this recipe?
High-quality crab meat — Makes a big difference in the flavor of the crab cakes → Check price on Amazon
Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Ingredients
Main Ingredients
- Canned crab meat
- Cornbread stuffing
- Eggs
- Mayonnaise
- Dijon mustard
- Salt
- Pepper
- Flour
- Breadcrumbs
- Olive oil
Seasonings
- Dijon mustard
- Salt
- Pepper
Optional Toppings
- Lemon wedges
- Tartar sauce
- Remoulade sauce
Instructions
- Step 1: In a large bowl, combine crab meat, cornbread stuffing, eggs, mayonnaise, Dijon mustard, salt, and pepper. Mix well.
- Step 2: Form the mixture into 8-10 crab cakes, about 2.5 inches in diameter.
- Step 3: Coat each crab cake in flour, then breadcrumbs.
- Step 4: Heat olive oil in a large skillet over medium heat. Add crab cakes and cook until golden brown, about 3-4 minutes per side.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the crab cake mixture.
- Best substitution: If you can't find cornbread stuffing, you can substitute it with a mixture of breadcrumbs and chopped herbs.
- Make-ahead: The crab cake mixture can be made up to 1 day ahead and refrigerated.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the crab cakes are falling apart, add more breadcrumbs to the mixture.
Storage
- Fridge: Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked crab cakes for up to 2 months. Thaw in the refrigerator overnight before cooking.
- Oven reheat: Reheat crab cakes in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat crab cakes in the microwave for 30-45 seconds.
- Make ahead: The crab cake mixture can be made up to 1 day ahead and refrigerated.
Nutrition Per Serving
- Calories: 170
- Protein: 15g
- Fat: 10g
- Carbs: 8g
- Fiber: 1g
- Sugar: 1g
- Sodium: 550mg
- Cholesterol: 120mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Cornbread Stuffing Crab Cakes for Dinner Tonight FAQs
Yes, the crab cake mixture can be made up to 1 day ahead and refrigerated. Form the crab cakes just before cooking.
If the crab cakes are falling apart, it's likely that there wasn't enough breadcrumbs in the mixture. Add more breadcrumbs and make sure to coat each crab cake well.
Yes, uncooked crab cakes can be frozen for up to 2 months. Thaw in the refrigerator overnight before cooking.
The best way to reheat leftover crab cakes is in a 350°F oven for 10-15 minutes. This helps to maintain their crispy exterior.
These crab cakes pair well with a variety of sides, such as a simple green salad, roasted vegetables, or a side of coleslaw.
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!
