Spiced Crab & Corn Cakes with Coriander Yogurt

1. Prepare Corn Puree

Coarsely puree the corn kernels in a food processor with several pulses, until they are mostly smooth but retain some texture. The pureed corn will serve as a natural binder for the crab cakes, holding everything together while adding a sweet flavor.

2. Combine Crab Mixture

In a large bowl, combine the lump crabmeat with the mayonnaise, lightly beaten eggs, chopped jalapeño, garam masala, cumin, ground coriander, kosher salt, and 1 cup of panko bread crumbs. Add the corn puree to this mixture, and gently mix, being careful not to overwork the crabmeat. Cover the bowl and let the mixture chill in the refrigerator for at least one hour, or up to 12 hours.

3. Prepare Coriander Yogurt Sauce

Toast the coriander seeds in a skillet over medium heat for about 2 minutes until fragrant. Crush the toasted seeds using a mortar and pestle, then combine them in a bowl with the Greek yogurt, grated ginger, chopped cilantro, and a pinch of kosher salt. Stir until well mixed, then set aside.

4. Form and Coat Crab Cakes

Once the crab mixture is chilled, form the crab cakes. Scoop about ⅓ cup of the mixture and shape it into 1-inch-thick patties. Dust each patty with the remaining 1½ cups of panko bread crumbs to create a crispy coating.

5. Cook Crab Cakes

Heat the oil in a large skillet over medium heat. Fry the crab cakes for 2 to 3 minutes on each side, until they develop a crisp, golden brown crust. The panko will give the cakes a satisfying crunch, while the inside remains moist and flavorful.

6. Serve with Coriander Yogurt Sauce

Serve the hot crab cakes with a generous side of the coriander yogurt sauce. Enjoy the harmonious blend of spices and textures in each bite.