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.
Servings: 6
Calories: 321kcal
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.
- The crab cakes will be golden brown and crispy when they are done.
Nutrition
Calories: 321kcal | Carbohydrates: 22g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 292mg | Sodium: 1030mg | Potassium: 285mg | Fiber: 1g | Sugar: 3g | Vitamin A: 611IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 3mg