Craving a dinner recipe that’s both elegant and bursting with bold flavors? Spiced crab and corn cakes with coriander yogurt are here to save the day.
This Mediterranean-inspired dish brings together the sweetness of corn, the rich taste of crab, and a delightful spice blend that will transport your taste buds.
Why This Recipe Is Perfect for Dinner
Spiced crab and corn cakes strike the ideal balance between comfort food and gourmet cuisine. The star of the dish is the lump crabmeat, which is enhanced by the natural sweetness of fresh corn.
A touch of garam masala and ground coriander adds warmth and depth, while the yogurt sauce brings a cooling contrast. This dish is not only flavorful but also light and satisfying—making it an excellent choice for dinner when you want something indulgent yet refreshing.
Tips for Making the Best Crab & Corn Cakes
Creating these crab and corn cakes is surprisingly simple with a few helpful tips:
- Use fresh corn for the best flavor. If fresh corn isn’t available, frozen kernels can be substituted, but the natural sweetness of fresh corn truly shines in this recipe.
- Handle the crab mixture gently. The goal is to keep the cakes tender and full of crab flavor, so avoid overmixing the ingredients.
- Chill the mixture before cooking. Letting the batter rest in the fridge ensures the cakes hold their shape during frying.
A Versatile Recipe for All Diets
This dinner recipe can easily be adjusted for dietary preferences. Here are a few modifications to try:
- Gluten-free option: Swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed rice crackers.
- Low-carb alternative: Replace corn with finely chopped zucchini and use almond flour instead of breadcrumbs.
- Vegan twist: Substitute the crab with shredded hearts of palm and use vegan mayonnaise and an egg replacer to bind the mixture.
These adjustments allow you to enjoy the dish while meeting your dietary needs.
Pairing Suggestions for a Complete Meal
To turn these spiced crab and corn cakes into a complete dinner, consider pairing them with a light and refreshing side dish:
- Cucumber and radish salad: A crisp salad with thinly sliced cucumbers and radishes complements the flavors of the crab cakes beautifully.
- Mediterranean roasted vegetables: Zucchini, eggplant, and cherry tomatoes roasted with olive oil and herbs make an excellent accompaniment.
- Quinoa or couscous: Add a heartier element to the meal with a side of fluffy quinoa or couscous, seasoned with lemon and fresh parsley.
A chilled white wine or sparkling water infused with lime will round out the dining experience perfectly.
Why This Recipe Works for Any Dinner Occasion
These spiced crab and corn cakes are versatile enough for any dinner setting. They’re sophisticated enough to impress guests at a dinner party, yet easy enough to whip up for a casual family meal.
The coriander yogurt sauce adds a Mediterranean touch, tying the dish together with its creamy, herby freshness. Plus, the cakes can be made ahead of time, allowing you to focus on enjoying your evening rather than spending it all in the kitchen.
These spiced crab and corn cakes with coriander yogurt are sure to delight, so get ready to savor every bite and impress everyone at the table!
Spiced Crab & Corn Cakes with Coriander Yogurt Dinner Recipe
Equipment
- food processor
- Skillet
- Mortar and pestle (or spice grinder)
Ingredients
For the Crab and Corn Cakes:
- Kernels from 2 ears fresh corn about 2 cups
- 1 pound lump crabmeat drained well
- ½ cup mayonnaise
- 2 large eggs lightly beaten
- 1 jalapeño seeded and finely chopped
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon kosher salt
- 2 ½ cups panko bread crumbs
- 5 tablespoons extra-virgin olive oil or grapeseed oil plus more as needed
For the Yogurt Sauce:
- 1 teaspoon coriander seeds
- 1 cup Greek yogurt preferably whole-milk
- 2 teaspoons grated fresh ginger
- ¼ cup chopped fresh cilantro leaves
- Pinch of kosher salt
Instructions
Prepare the Crab and Corn Mixture:
- Begin by coarsely pureeing the corn in a food processor, pulsing a few times until slightly chunky. Transfer the corn puree to a large bowl.
- Add the crabmeat, mayonnaise, eggs, jalapeño, garam masala, cumin, ground coriander, and salt to the bowl. Mix thoroughly until combined.
- Gently sprinkle 1 cup of panko breadcrumbs over the mixture and fold them in lightly to avoid overmixing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the mixture to firm up. It can be chilled for up to 12 hours if needed.
Make the Yogurt Sauce:
- Place the coriander seeds in a small dry skillet over medium heat and toast them until aromatic, about 2 minutes.
- Once toasted, crush the seeds using a mortar and pestle (or spice grinder) until coarsely ground.
- In a separate bowl, combine the yogurt, crushed coriander, grated ginger, chopped cilantro, and a pinch of salt. Whisk until smooth and store in the refrigerator until ready to serve.
Shape the Crab Cakes:
- Take ⅓-cup portions of the crab mixture and gently shape them into patties about 1 inch thick. Set aside until all the cakes are formed.
Cook the Crab Cakes:
- Heat the olive oil in a large skillet over medium-high heat. While the oil heats, coat both sides of each crab cake with the remaining panko breadcrumbs, pressing lightly to help them stick.
- Cook the crab cakes in batches, frying for 2 to 3 minutes per side until golden and crisp. Add more oil to the pan as needed for subsequent batches.
Serve:
- Transfer the cooked crab cakes to a serving platter and pair them with the yogurt sauce on the side. For a complete meal, serve alongside sliced cucumbers, radishes, or a light salad.
Notes
- For added heat, include a pinch of cayenne in the crab cake mixture.
- Make-ahead tip: The crab cake mixture and yogurt sauce can be prepared up to 12 hours in advance.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.