Curried Carrot-Hummus Crab Cakes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Yummy yummy. Wholesome crab cakes. The only filler in this are pureed carrots, chickpeas, scallions, and asparagus. Not much bread-action going on, but plenty of flavor. Cook time accounts for cooking option 1 (skillet). Prep accounts for chopping. RSC4 Ingredients:
13 baby carrots, steamed |
1/2 cup chickpeas, drained (cooked or canned) |
1/2 limes or 1/2 lemon, juice of |
1 clove garlic |
1/4-1/3 lb imitation crabmeat, chopped |
3 large asparagus spears, chopped,divided |
1 scallion, chopped,divided |
3/8 teaspoon curry powder |
1/8 teaspoon cayenne pepper (or more if you like the heat ;) |
1/4 teaspoon ground cumin |
black pepper, to taste |
3 slices whole wheat bread, toasted,made into crumbs,divided (put half in a shallow bowl or plate) |
oregano |
Directions:
1. Puree first 4 ingredients together to smooth consistency.
2. Add in half of the asparagus and half the scallions and pulse.
3. Put mixture into a medium mixing bowl.
4. Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
5. The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
6. Shake on oregano liberally on both sides and black pepper, to taste.
7. **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
8. OR bake at 375*F for 20 minutes, flipping once halfway through.
9. Enjoy as is or as a sandwich.
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