Crab Corn Cakes with Coriander Dipping Sauce
Golden, crispy, and bursting with flavor, these Crab Corn Cakes with Coriander Dipping Sauce are a gourmet twist on a classic seafood favorite. Made with succulent lump crab meat, sweet bursts of corn, and aromatic hints of cilantro and green onion, these cakes are perfectly seasoned with garlic, paprika, and a touch of lemon juice. Gently pan-fried to a luscious crunch, they pair beautifully with a zesty coriander yogurt sauce, infused with lime juice and a drizzle of honey for a sweet and tangy kick. Ready in just 35 minutes, this simple yet impressive dish is perfect as an appetizer, light lunch, or elegant party platter. Ideal for seafood lovers, this recipe is a must-try for anyone looking to elevate their cooking with fresh, vibrant flavors!
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Recipe Information
Ingredients
- 250 grams Lump crab meat
- 120 grams Corn kernels (fresh, frozen, or canned)
- 100 grams Panko breadcrumbs
- 2 large Eggs
- 60 grams Mayonnaise
- 2 stalks Green onions (thinly sliced)
- 15 grams Fresh cilantro (chopped)
- 15 milliliters Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 120 milliliters Vegetable oil (for frying)
- 120 grams Greek yogurt
- 15 milliliters Lime juice
- 15 grams Fresh coriander leaves (chopped)
- 5 milliliters Honey
- 0.25 teaspoon Salt (for dipping sauce)
- 0.25 teaspoon Ground black pepper (for dipping sauce)
Instructions
In a large mixing bowl, gently combine the lump crab meat, corn kernels, panko breadcrumbs, eggs, mayonnaise, green onions, fresh cilantro, lemon juice, garlic powder, paprika, salt, and black pepper. Mix until just combined; do not overmix to keep the crab meat from breaking apart.
Using your hands, form the mixture into 8 evenly sized patties, about 2.5 cm thick. Place them on a plate or baking sheet lined with parchment paper. Refrigerate for at least 15 minutes to help them hold their shape during cooking.
While the crab cakes are chilling, prepare the coriander dipping sauce. In a small bowl, whisk together the Greek yogurt, lime juice, fresh coriander leaves, honey, salt, and black pepper. Adjust seasoning to taste. Cover and refrigerate until serving.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chilled crab cakes to the skillet, 3-4 at a time, ensuring not to overcrowd the pan.
Cook the crab cakes for 3-4 minutes per side, or until golden brown and crisp. Use a spatula to gently turn them over to avoid breaking. Transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil.
Repeat with the remaining crab cakes, adding more oil to the skillet if necessary.
Serve the crab corn cakes warm with the prepared coriander dipping sauce on the side. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 24.1 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 427 mg | 33% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
