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Spiced Crab & Corn Cakes with Coriander Yogurt Dinner Recipe

These spiced crab and corn cakes make a perfect dinner recipe with their unique blend of fresh crab, sweet corn, and warm spices like garam masala and cumin.
Served with a creamy coriander yogurt sauce, they offer a flavorful twist on classic crab cakes, perfect for a light yet indulgent meal.
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Cook Time 45 minutes
Marinating Time 1 hour
Course Dinner
Cuisine Fusion, Indian-Inspired, Mediterranean-inspired
Servings 4

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.
Keyword Coriander yogurt dip for crab cakes, Corn and crab dinner ideas, dinner recipe, Easy crab cakes with corn, Indian-flavored seafood recipes, Spiced crab cakes recipe
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