The base of this recipe is a light, savoury batter made from flour, egg, and water - almost like a soft fritter mix. Into this, you fold flaky crab meat and juicy sweetcorn for texture, along with fresh herbs like dill and basil to bring brightness. A hit of grated garlic gives it that crave-worthy depth.

You pan-fry the cakes in a shallow layer of vegetable oil - they puff slightly and go golden, with crisp lacy edges and a soft, sweet-savoury centre. They hold together well, but still have that rustic homemade feel. The crab flavour sings without being too fishy, and the herbs lift every bite.

The yoghurt dip is where it gets elevated. Thick Greek yoghurt mixed with crushed garlic, fresh herbs, lemon, and a touch of olive oil and honey. It’s zesty, creamy, and addictive - the perfect contrast to the crispy, savoury cakes.

This dish hits all the notes: crunch, creaminess, salt, sweet, tang, and freshness. Best served warm, with extra dip and lemon wedges on the side.