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 crab flavor. After making these many times, I’ve discovered the trick to the perfect crab cake is using cornbread stuffing for added texture and flavor. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts and Easy Balsamic Roasted Garlic Mushrooms Recipe.
Why This Easy Crispy Cornbread Stuffing Crab Cakes for Dinner Tonight Is Pure Comfort
- Crispy golden exterior
- Tender, flaky crab meat interior
- 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.
- 1 lb lump crab meat
- 1 cup cornbread stuffing
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 egg
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- Dijon mustard
- Salt and pepper
- Optional: Lemon wedges
- Optional: Tartar sauce
📝 Ingredient Notes
- crab meat: Use fresh lump crab meat for the best flavor.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispy crab cakes. → See on Amazon
- Kitchen tongs — Gently flip crab cakes without breaking them. → See on Amazon
How to Make Easy Crispy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Prepare crab cake mixture: In a large bowl, combine crab meat, cornbread stuffing, mayonnaise, Dijon mustard, and egg. Mix well.
- Form crab cakes: Add panko breadcrumbs to the mixture and mix well. Form into 8-10 crab cakes, about 1/4 cup each. Chill for 30 minutes.
- Cook crab cakes: Heat a large skillet over medium heat. Add oil and once hot, add crab cakes. Cook for 4-5 minutes on each side or until golden and crispy. Serve with lemon wedges and tartar sauce.
Cook's Tips for Perfect Easy Crispy Cornbread Stuffing Crab Cakes for Dinner Tonight
- Common mistake and fix: Don't overmix the crab cake mixture. Overmixing can lead to tough crab cakes. Gently combine ingredients until just mixed.
- Pro tip: For extra crispy crab cakes, refrigerate the formed crab cakes for at least 30 minutes before cooking.
- Pro tip: To prevent crab cakes from falling apart, use fresh lump crab meat and gently mix the ingredients.
- Pro tip: For a lighter version, use Greek yogurt instead of mayonnaise.
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 an airtight container in the fridge for up to 3 days. Make-ahead tip: Crab cakes can be made ahead of time and refrigerated for up to 24 hours before cooking.
Freezing Easy Crispy Cornbread Stuffing Crab Cakes for Dinner Tonight
Freeze uncooked crab cakes for up to 2 months. Thaw overnight in the fridge before cooking.
How to Reheat Without Drying It Out
Oven: Reheat crab cakes in a 350°F oven for 10-15 minutes or until heated through. Microwave: Reheat crab cakes in the microwave for 30-45 seconds or until heated through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Substitute lump crab meat with canned crab meat if needed.
- Make-ahead: Crab cakes can be formed and refrigerated up to 24 hours before cooking.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If crab cakes are falling apart, add more panko breadcrumbs to the mixture.
Want to level up this recipe?
Stainless steel mixing bowls — Durable and easy to clean for mixing crab cake ingredients. → Check price on Amazon
Easy Crispy Cornbread Stuffing Crab Cakes for Dinner Tonight
Ingredients
Main Ingredients
- 1 lb lump crab meat
- 1 cup cornbread stuffing
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 egg
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
Seasonings
- Dijon mustard
- Salt and pepper
Optional Toppings
- Lemon wedges
- Tartar sauce
Instructions
- Prepare crab cake mixture: In a large bowl, combine crab meat, cornbread stuffing, mayonnaise, Dijon mustard, and egg. Mix well.
- Form crab cakes: Add panko breadcrumbs to the mixture and mix well. Form into 8-10 crab cakes, about 1/4 cup each. Chill for 30 minutes.
- Cook crab cakes: Heat a large skillet over medium heat. Add oil and once hot, add crab cakes. Cook for 4-5 minutes on each side or until golden and crispy. Serve with lemon wedges and tartar sauce.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Substitute lump crab meat with canned crab meat if needed.
- Make-ahead: Crab cakes can be formed and refrigerated up to 24 hours before cooking.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If crab cakes are falling apart, add more panko breadcrumbs to the mixture.
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. Thaw overnight in the fridge before cooking.
- Oven reheat: Reheat crab cakes in a 350°F oven for 10-15 minutes or until heated through.
- Microwave reheat: Reheat crab cakes in the microwave for 30-45 seconds or until heated through.
- Make ahead: Crab cakes can be made ahead of time and refrigerated for up to 24 hours before cooking.
Nutrition Per Serving
- Calories: 120
- Protein: 12g
- Fat: 5g
- Carbs: 8g
- Fiber: 1g
- Sugar: 1g
- Sodium: 400mg
- Cholesterol: 90mg
- Sat. Fat: 1g
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, crab cakes can be made ahead of time and refrigerated for up to 24 hours before cooking.
Crab cakes can turn out dry if they are overcooked or not mixed properly. Make sure to gently mix the ingredients and cook crab cakes for no more than 4-5 minutes on each side.
Yes, uncooked crab cakes can be frozen for up to 2 months. Thaw overnight in the fridge before cooking.
Yes, cook crab cakes in the air fryer at 375°F for 8-10 minutes or until golden and crispy.
Canned crab meat is a good substitute for lump crab meat.
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!
