• 1 pound lump crabmeat
• 1/2 cup minced onion
• 1 teaspoon minced garlic
• 1 cup frozen corn , cooked
• 1/2 cup finely diced yellow bell pepper
• 1/2 cup finely diced celery
• 1 cup mayonnaise
• 1/2 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 egg , lightly beaten
• 1 1/2 cups saltine or water cracker crumbs
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 tablespoon cumin seeds
• 1 1/2 cups sour cream
• 3 tablespoons chopped cilantro
• 2 tablespoons chopped scallions
• 1 teaspoon salt

In a bowl, combine crab, onion, garlic, corn, bell pepper and celery. In another bowl, mix mayonnaise, dry mustard, cumin, coriander, salt, pepper, egg and 1/4 cup saltine crumbs. Add to crab mixture and stir just until combined. Form 8 patties; chill.

In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high flame. Coat each patty with remaining crumbs and cook until golden brown on each side, about 3 minutes per side. Add more butter and olive oil as needed.

In a pan over low heat, toast cumin seeds until golden and fragrant. Remove from heat. Cool and grind in a spice grinder, in a mortar, or under a heavy pan on counter. In a medium bowl, combine all ingredients.

Serve crab cakes immediately with sauce.