Easy Crispy Crab Cakes with Cornbread Stuffing for Dinner Tonight
Easy Crab Cakes with a crispy golden crust and tender crab meat, filled with cornbread stuffing. After making this recipe dozens of times, I’ve discovered the trick to keeping them moist and flavorful is to mix in some cornbread stuffing. The result is a better-than-takeout dinner ready in just 30 minutes. If you love recipes like this, you’ll also enjoy Easy Healthy Orange Chicken Recipe and Burnt Honey Pie with Flaky Oat Crust Recipe.
Why This Easy Crispy Crab Cakes with Cornbread Stuffing for Dinner Tonight Is Pure Comfort
- Crispy golden crust
- Tender, flaky crab meat
- Flavorful cornbread stuffing
- Ready in just 30 minutes
- Better than takeout
What You'll Need for Easy Crispy Crab Cakes with Cornbread Stuffing for Dinner Tonight
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Crab meat
- Cornbread stuffing
- Mayonnaise
- Eggs
- Breadcrumbs
- Onion
- Bell pepper
- Garlic
- Parsley
- Lemon juice
- Worcestershire sauce
- Hot sauce (optional)
- Salt
- Black pepper
- Old Bay seasoning
- Paprika
- Olive oil
- Butter
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Remoulade sauce
📝 Ingredient Notes
- Crab meat: Use lump crab meat for the best texture.
- Cornbread stuffing: Store-bought or homemade, either works great.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing. → See on Amazon
- Food Processor — Quickly chops vegetables and combines ingredients. → See on Amazon
How to Make Easy Crispy Crab Cakes with Cornbread Stuffing for Dinner Tonight
- Prepare ingredients: Chop onion, bell pepper, and parsley. In a large bowl, combine crab meat, cornbread stuffing, mayonnaise, eggs, breadcrumbs, onion, bell pepper, garlic, parsley, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Mix well.
- Form crab cakes: Using your hands, form the mixture into 8-10 crab cakes, about 1/2-inch thick. Place them on a parchment-lined baking sheet.
- Chill: Chill the crab cakes in the refrigerator for at least 30 minutes to help them hold together during cooking.
- Cook: Heat olive oil and butter in a large skillet over medium-high heat. Add the crab cakes and cook until golden brown and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the crab cakes hot with lemon wedges and your choice of sauce.
Cook's Tips for Perfect Easy Crispy Crab Cakes with Cornbread Stuffing for Dinner Tonight
- Common mistake and fix: Don't overmix the crab cake mixture. This can lead to tough crab cakes. To fix, simply mix until just combined.
- Pro tip: For extra crispy crab cakes, refrigerate the formed crab cakes for at least 30 minutes before cooking.
- Pro tip: To keep crab cakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
Storing & Reheating Easy Crispy Crab Cakes with Cornbread Stuffing 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: Prepare the crab cake mixture up to 1 day ahead. Store in the refrigerator until ready to cook.
Freezing Easy Crispy Crab Cakes with Cornbread Stuffing for Dinner Tonight
Freeze uncooked crab cakes for up to 2 months. Thaw overnight in the refrigerator before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 30-60 seconds or until heated through. This can make crab cakes soggy, so the oven method is recommended.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the crab cake mixture.
- Best substitution: Substitute lump crab meat with canned crab meat or even cooked shrimp for a variation.
- Make-ahead: Prepare the crab cake mixture up to 1 day ahead. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your crab cakes are falling apart, try chilling them for longer before cooking. If they're still not holding together, add a bit more mayonnaise or breadcrumbs to the mixture.
Want to level up this recipe?
Instant-Read Thermometer — Ensures perfect cooking temperature for tender crab cakes. → Check price on Amazon
Easy Crispy Crab Cakes with Cornbread Stuffing for Dinner Tonight
Ingredients
Main Ingredients
- Crab meat
- Cornbread stuffing
- Mayonnaise
- Eggs
- Breadcrumbs
- Onion
- Bell pepper
- Garlic
- Parsley
- Lemon juice
- Worcestershire sauce
- Hot sauce (optional)
- Salt
- Black pepper
Seasonings
- Old Bay seasoning
- Paprika
- Olive oil
- Butter
Optional Toppings
- Lemon wedges
- Tartar sauce
- Remoulade sauce
Instructions
- Prepare ingredients: Chop onion, bell pepper, and parsley. In a large bowl, combine crab meat, cornbread stuffing, mayonnaise, eggs, breadcrumbs, onion, bell pepper, garlic, parsley, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Mix well.
- Form crab cakes: Using your hands, form the mixture into 8-10 crab cakes, about 1/2-inch thick. Place them on a parchment-lined baking sheet.
- Chill: Chill the crab cakes in the refrigerator for at least 30 minutes to help them hold together during cooking.
- Cook: Heat olive oil and butter in a large skillet over medium-high heat. Add the crab cakes and cook until golden brown and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the crab cakes hot with lemon wedges and your choice of sauce.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the crab cake mixture.
- Best substitution: Substitute lump crab meat with canned crab meat or even cooked shrimp for a variation.
- Make-ahead: Prepare the crab cake mixture up to 1 day ahead. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your crab cakes are falling apart, try chilling them for longer before cooking. If they're still not holding together, add a bit more mayonnaise or 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 overnight in the refrigerator before cooking.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 30-60 seconds or until heated through. This can make crab cakes soggy, so the oven method is recommended.
- Make ahead: Prepare the crab cake mixture up to 1 day ahead. Store in the refrigerator until ready to cook.
Nutrition Per Serving
- Calories: 170
- Protein: 12g
- Fat: 10g
- Carbs: 8g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 100mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Crab Cakes with Cornbread Stuffing for Dinner Tonight FAQs
Yes, prepare the crab cake mixture up to 1 day ahead. Store in the refrigerator until ready to cook. Form the crab cakes just before cooking.
If your crab cakes are falling apart, try chilling them for longer before cooking. If they're still not holding together, add a bit more mayonnaise or breadcrumbs to the mixture.
Yes, freeze uncooked crab cakes for up to 2 months. Thaw overnight in the refrigerator before cooking.
Preheat the air fryer to 375°F. Lightly spray or brush the crab cakes with oil. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Reheat in a 350°F oven for 10-15 minutes or until heated through. This method keeps the crab cakes crispy. The microwave can make them soggy.
A Warm Final Note
I can’t wait for you to try Easy Crispy Crab Cakes with Cornbread Stuffing 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!
