Easy Cozy Crab Cakes with Cornbread Stuffing for Dinner Tonight
Easy Crab Cakes with Cornbread Stuffing are the perfect cozy dinner. After making these many times, I’ve discovered the trick to keeping them together is to use a mix of lump and claw meat. The cornbread stuffing adds a delicious crunch and soaks up any excess moisture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Buffalo Chicken Dip Recipe and Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast.
Why This Easy Cozy Crab Cakes with Cornbread Stuffing for Dinner Tonight Is Pure Comfort
- Crispy golden crust with a tender, juicy inside
- Packed with flavor from real crab meat and seasonings
- Easy to make and better than takeout
What You'll Need for Easy Cozy 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.
- Lump crab meat
- Claw crab meat
- Cornbread stuffing
- Mayonnaise
- Eggs
- Breadcrumbs
- Onion
- Bell pepper
- Garlic
- Worcestershire sauce
- Hot sauce (optional)
- Salt
- Pepper
- Old Bay seasoning
- Paprika
- Dried parsley
- Dried dill
- Lemon juice
- Worcestershire sauce
- Hot sauce (optional)
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Remoulade sauce
📝 Ingredient Notes
- Lump crab meat: Use a mix of lump and claw meat for the best texture.
- Mayonnaise: Use full-fat mayonnaise for the best flavor.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping vegetables and mixing the crab cake mixture. → See on Amazon
- Cast iron skillet — Gives the crab cakes a perfect crispy crust and even cooking. → See on Amazon
How to Make Easy Cozy Crab Cakes with Cornbread Stuffing for Dinner Tonight
- Prepare the crab cake mixture: In a large bowl, combine lump crab meat, claw crab meat, mayonnaise, eggs, breadcrumbs, chopped onion, bell pepper, garlic, Worcestershire sauce, hot sauce (if using), salt, and pepper. Mix well to combine. Gently fold in cornbread stuffing.
- Form the crab cakes: Using your hands, form the mixture into 8-10 evenly sized patties. Be careful not to pack them too tightly.
- Chill the crab cakes: Place the crab cakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them hold together.
- Cook the crab cakes: Heat a large skillet over medium heat and add enough oil to coat the bottom. Once hot, add the crab cakes and cook until golden brown and crispy, about 4-5 minutes per side.
- Serve: Serve the crab cakes hot with lemon wedges and your choice of sauce.
Cook's Tips for Perfect Easy Cozy Crab Cakes with Cornbread Stuffing for Dinner Tonight
- Common mistake and fix: If your crab cakes are falling apart, try using a mix of lump and claw meat and chilling them before cooking.
- Pro tip: For extra flavor, add a little hot sauce to the crab cake mixture.
- Pro tip: To make ahead, prepare the crab cake mixture and form the patties up to one day in advance. Store in the refrigerator until ready to cook.
Storing & Reheating Easy Cozy 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 and form the patties up to one day in advance. Store in the refrigerator until ready to cook.
Freezing Easy Cozy Crab Cakes with Cornbread Stuffing for Dinner Tonight
Freeze uncooked crab cakes for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat leftover crab cakes in a 350°F oven for 10-15 minutes or until heated through. Microwave: Reheat leftover crab cakes in the microwave for 30-45 seconds or until heated through. This method may make the crab cakes soggy.
Recipe Notes
- Chef tip: For a spicy kick, add a little hot sauce to the crab cake mixture.
- Best substitution: If you can't find cornbread stuffing, you can use a mix of breadcrumbs and finely chopped corn.
- Make-ahead: Prepare the crab cake mixture and form the patties up to one day in advance. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your crab cakes are falling apart, try using a mix of lump and claw meat and chilling them before cooking.
Want to level up this recipe?
Good quality mayonnaise — Using full-fat mayonnaise gives the crab cakes a rich, creamy flavor that can't be beaten. → Check price on Amazon
Easy Cozy Crab Cakes with Cornbread Stuffing for Dinner Tonight
Ingredients
Main Ingredients
- Lump crab meat
- Claw crab meat
- Cornbread stuffing
- Mayonnaise
- Eggs
- Breadcrumbs
- Onion
- Bell pepper
- Garlic
- Worcestershire sauce
- Hot sauce (optional)
- Salt
- Pepper
Seasonings
- Old Bay seasoning
- Paprika
- Dried parsley
- Dried dill
- Lemon juice
- Worcestershire sauce
- Hot sauce (optional)
Optional Toppings
- Lemon wedges
- Tartar sauce
- Remoulade sauce
Instructions
- Prepare the crab cake mixture: In a large bowl, combine lump crab meat, claw crab meat, mayonnaise, eggs, breadcrumbs, chopped onion, bell pepper, garlic, Worcestershire sauce, hot sauce (if using), salt, and pepper. Mix well to combine. Gently fold in cornbread stuffing.
- Form the crab cakes: Using your hands, form the mixture into 8-10 evenly sized patties. Be careful not to pack them too tightly.
- Chill the crab cakes: Place the crab cakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them hold together.
- Cook the crab cakes: Heat a large skillet over medium heat and add enough oil to coat the bottom. Once hot, add the crab cakes and cook until golden brown and crispy, about 4-5 minutes per side.
- Serve: Serve the crab cakes hot with lemon wedges and your choice of sauce.
Notes
- Chef tip: For a spicy kick, add a little hot sauce to the crab cake mixture.
- Best substitution: If you can't find cornbread stuffing, you can use a mix of breadcrumbs and finely chopped corn.
- Make-ahead: Prepare the crab cake mixture and form the patties up to one day in advance. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your crab cakes are falling apart, try using a mix of lump and claw meat and chilling them before cooking.
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. Cook from frozen, adding a few minutes to the cooking time.
- Oven reheat: Reheat leftover crab cakes in a 350°F oven for 10-15 minutes or until heated through.
- Microwave reheat: Reheat leftover crab cakes in the microwave for 30-45 seconds or until heated through. This method may make the crab cakes soggy.
- Make ahead: Prepare the crab cake mixture and form the patties up to one day in advance. Store in the refrigerator until ready to cook.
Nutrition Per Serving
- Calories: 250
- Protein: 20g
- Fat: 12g
- Carbs: 15g
- Fiber: 1g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Cozy Crab Cakes with Cornbread Stuffing for Dinner Tonight FAQs
Yes, you can prepare the crab cake mixture and form the patties up to one day in advance. Store in the refrigerator until ready to cook.
If your crab cakes are falling apart, try using a mix of lump and claw meat and chilling them before cooking.
Yes, you can freeze uncooked crab cakes for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
These crab cakes are delicious with a side of coleslaw, roasted vegetables, or a simple green salad.
If your crab cakes are soggy, try chilling them before cooking and using a mix of lump and claw meat.
A Warm Final Note
I can’t wait for you to try Easy Cozy 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!
