Crab & Corn Cake Recipe

Prepare crab

Check lump crab meat for shells and cartilage; pick through and break into bite-size pieces with a fork. Place crab in a medium bowl and gently pat with paper towels to remove excess moisture (do not overwork).

Combine wet ingredients

In a small bowl whisk together mayonnaise, egg, Dijon mustard, lemon zest, and 1/2 teaspoon of the salt until smooth. Stir in the finely chopped coriander, sliced green onion, and samba spice blend.

Mix cake base

Add the mayonnaise-egg mixture to the bowl with crab. Fold in the corn kernels and 3 tablespoons panko breadcrumbs gently—just until combined. Taste and season with remaining salt (adjust to taste) and 1/2 teaspoon black pepper. The mixture should hold together when pressed; if too wet, add up to 1 additional tablespoon panko.

Form cakes

Portion mixture into 8 equal portions (about 2 oz each by weight or 1/3 cup). Using lightly oiled hands or a ring mold, shape into compact patties about 2-3 inches wide and 3/4 inch thick. Place on a baking sheet and chill in the refrigerator for 20 minutes to set (this helps them hold while cooking).

Coat cakes

Place the 1 cup fine dry breadcrumbs on a shallow plate. Lightly dredge each chilled cake in breadcrumbs, pressing gently to adhere a thin coating on both sides. Shake off excess.

Cook

Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon vegetable oil. When the butter is foaming and the pan is hot, place half the cakes in the skillet without crowding. Cook 3-4 minutes per side, until deep golden brown and heated through. Add remaining 1 tablespoon butter and oil if needed and cook the second batch. Transfer cooked cakes to a warm oven (200°F / 95°C) or a plate lined with paper towel to keep warm.

While cakes chill or cook, combine the plain Greek yogurt, chopped coriander, lime juice, 1 teaspoon samba spice blend, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth and refrigerate until serving. Taste and adjust seasoning or lime for brightness.

Arrange 2 crab cakes per plate (for 4 servings). Spoon 1-2 tablespoons of the samba-coriander yogurt sauce alongside or make a small dollop on top of each cake. Garnish with coriander sprigs and lime wedges. Serve immediately while warm.