Cornbread Stuffing Crab Cakes
This cornbread stuffing crab cakes recipe is a flavorful twist on classic crab cakes. By combining tender crab with savory, herby cornbread dressing, you get an easy recipe with impressively delicious results.
Need something special for date night at home, a special occasion, or entertaining but don’t want to spend all day in the kitchen?
These cornbread stuffing crab cakes are easy and impressive.
Cornbread stuffing and crab come together in the best way in this recipe.
The slightly sweet, crumbly texture of the cornbread dressing pairs perfectly with the rich, tender crab.
Plus the stuffing is already seasoned so you just mix and go without a lot of measuring.
The result?
Delicious savory crab cakes, loaded with herbs that are the perfect main course for any special occasion.
No one will ever know how easy they are!
Ingredients
To make these you’ll need:
- Water– Boiling. To add to the stuffing mix.
- Cornbread stuffing mix– A 6 ounce box.
- Eggs– Beaten
- Crab meat– Fresh lump crab meat, drained and flaked.
- Butter– To fry the crab cakes in
- Lemon– For serving
How to Make
Making these cornbread stuffing crab cakes is so easy.
Just stir the stuffing mix into the boiling water until everything is combined.
Set it aside to cool.
Once the stuffing is cooled, beat the eggs in a mixing bowl,
Gently fold the crab into the beaten eggs.
Stir in the completely cooled, cooked stuffing to the mixing bowl until everything’s evenly incorporated.
Divide the mixture into 6 equal portions and shape it into patties.
Then melt the butter in a large skillet set over medium heat.
Once the butter melts, add the patties to the skillet and cook them for 4-5 minutes per side or just until heated through and golden brown on each side.
Serve warm with lemon wedges on the side.
Enjoy!
Serving Suggestions
These cornbread dressing crab cakes are a delicious main and pair well with:
- steamed green beans
- corn on the cob
- a large green salad
- baked or mashed potatoes
- tartar sauce
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat them in a hot oven until they are warmed through.
Tips and Tricks
- Fresh crab is best, but you can sub canned if you want. However if you sub canned crab, make sure to drain it very well and be aware that canned crab has a much ‘fishier’ smell and taste compared to fresh, quality crab meat.
- Beat the eggs first and then fold the crab into the beaten eggs so that you don’t break up the crab pieces too much.
- The crab cakes will be golden brown and crispy when they are done.
Other Crab Recipes
Cornbread stuffing crab cakes are an easy way to serve a special, delicious main course.
Make it and enjoy!
Looking for other crab recipes?
Try these:
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Cornbread Stuffing Crab Cakes
Ingredients
- 1 cup boiling water
- 1 6 oz box cornbread stuffing mix
- 8 large eggs beaten
- 12 oz lump crab meat drained & flaked
- 1/4 cup butter
- 1 lemon cut into small wedges
Instructions
- Add the stuffing mix to the boiling water and stir just until evenly combined. Set aside to cool.1 cup boiling water, 1 6 oz box cornbread stuffing mix
- Add the eggs and crab to a mixing bowl and stir together til evenly combined.8 large eggs, 12 oz lump crab meat
- Add the completely cooled, cooked stuffing to the mixing bowl. Stir until everything's evenly incorporated.
- Divide the mixture into 6 equal portions and shape into patties.
- Add the butter to a large skillet set over medium heat. Once the butter's melted & hot add the patties and cook them for 4-5 minutes per side- just until heated through and golden brown/ crispy on each side.1/4 cup butter
- Serve warm with lemon wedges on the side, and enjoy!1 lemon
Notes
- Fresh crab is best, but you can sub canned if you want. However if you sub canned crab, make sure to drain it very well and be aware that canned crab has a much 'fishier' smell and taste compared to fresh, quality crab meat.
- Beat the eggs first and then fold the crab into the beaten eggs so that you don't break up the crab pieces too much.Â
- The crab cakes will be golden brown and crispy when they are done.
Nutrition
