Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Easy Cornbread Stuffing Crab Cakes are crispy on the outside, tender and creamy on the inside. After making these many times, I’ve discovered the secret to keeping them from falling apart is using day-old cornbread. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Jalapeño Spinach Artichoke Dip for Game Day and Creamy Boursin Chicken Recipe Ready in 25 Minutes.
Why This Easy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden crust
- Creamy cornbread stuffing
- Easy to make in 30 minutes
- Better than takeout
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
- Day-old cornbread
- Eggs
- Mayonnaise
- Green onions
- Breadcrumbs
- Old Bay seasoning
- Salt
- Pepper
- Lemon juice
- Lemon wedges for serving
- Optional: Tartar sauce
- Optional: Hot sauce
- Optional: Lemon aioli
📝 Ingredient Notes
- Day-old cornbread: Using fresh cornbread can make the cakes too moist and fall apart.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing → See on Amazon
- Food processor — Quickly crumb the cornbread → See on Amazon
How to Make Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare cornbread stuffing: Crumb day-old cornbread in a food processor, mix with mayonnaise, egg, Old Bay, salt, and pepper.
- Mix crab cakes: Combine crab meat, cornbread stuffing, breadcrumbs, and green onions. Form into 8 patties.
- Cook crab cakes: Heat oil in a cast iron skillet, cook crab cakes for 4-5 minutes per side until golden and crispy.
Cook's Tips for Perfect Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Common mistake and fix: Adding too much mayonnaise can make the cakes fall apart. Use just enough to bind the ingredients.
- Pro tip: Chilling the formed patties in the fridge for 15 minutes helps them hold together during cooking.
- Pro tip: For a lighter version, use Greek yogurt instead of mayonnaise.
- Pro tip: Serve with a side of mixed greens or coleslaw for a balanced meal.
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 the fridge for up to 3 days. Make-ahead tip: Prepare the crab cakes up to a day ahead, refrigerate, and cook just before serving.
Freezing Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Freeze uncooked patties for up to 2 months. Cook from frozen, adding 2-3 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. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in a pan if desired.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the stuffing.
- Best substitution: Replace crab meat with cooked shrimp or canned tuna for a similar dish.
- Make-ahead: You can prepare the crab cakes up to a day ahead and refrigerate until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the cakes are falling apart, try adding more breadcrumbs or chilling the patties before cooking.
Want to level up this recipe?
Instant-read thermometer — Ensures perfect cooking temperature → Check price on Amazon
Easy Cornbread Stuffing Crab Cakes for Dinner Tonight
Ingredients
Main Ingredients
- Canned crab meat
- Day-old cornbread
- Eggs
- Mayonnaise
- Green onions
- Breadcrumbs
Seasonings
- Old Bay seasoning
- Salt
- Pepper
- Lemon juice
- Lemon wedges for serving
Optional Toppings
- Tartar sauce
- Hot sauce
- Lemon aioli
Instructions
- Prepare cornbread stuffing: Crumb day-old cornbread in a food processor, mix with mayonnaise, egg, Old Bay, salt, and pepper.
- Mix crab cakes: Combine crab meat, cornbread stuffing, breadcrumbs, and green onions. Form into 8 patties.
- Cook crab cakes: Heat oil in a cast iron skillet, cook crab cakes for 4-5 minutes per side until golden and crispy.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the stuffing.
- Best substitution: Replace crab meat with cooked shrimp or canned tuna for a similar dish.
- Make-ahead: You can prepare the crab cakes up to a day ahead and refrigerate until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the cakes are falling apart, try adding more breadcrumbs or chilling the patties before cooking.
Storage
- Fridge: Store leftover crab cakes in the fridge for up to 3 days.
- Freezer: Freeze uncooked patties for up to 2 months. Cook from frozen, adding 2-3 minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in a pan if desired.
- Make ahead: Prepare the crab cakes up to a day ahead, refrigerate, and cook just before serving.
Nutrition Per Serving
- Calories: 230
- Protein: 18g
- Fat: 13g
- Carbs: 13g
- Fiber: 1g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 140mg
- 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, you can prepare the crab cakes up to a day ahead and refrigerate until ready to cook. However, I don't recommend freezing cooked crab cakes as they can become soggy.
Adding too much mayonnaise or not chilling the patties before cooking can cause the crab cakes to fall apart. Try using just enough mayonnaise to bind the ingredients and chilling the patties for 15 minutes before cooking.
Yes, cook the crab cakes in the air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and crispy.
You can replace crab meat with cooked shrimp or canned tuna for a similar dish. Just adjust the seasoning to taste.
This recipe can be easily doubled or halved to serve more or fewer people. You can also prepare the crab cakes ahead of time and cook them just before serving.
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!
