Curried Carrot-Hummus Crab Cakes

"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"
 
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photo by twissis photo by twissis
photo by twissis
Ready In:
50mins
Ingredients:
13
Yields:
6 crab cakes
Serves:
3-6
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ingredients

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directions

  • Puree first 4 ingredients together to smooth consistency.
  • Add in half of the asparagus and half the scallions and pulse.
  • Put mixture into a medium mixing bowl.
  • Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
  • The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
  • Shake on oregano liberally on both sides and black pepper, to taste.
  • **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
  • OR bake at 375*F for 20 minutes, flipping once halfway through.
  • Enjoy as is or as a sandwich.

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Reviews

  1. Not bad! It's pretty easy, healthy and inexpensive. That's great in my book! Thanks for the recipe nomnom....
     
  2. We used real crab..... Maybe this was the mistake, because no one here liked it. I couldn't get past the first bite.....
     
  3. Unique and delicious. Thank you.
     
  4. I was 100% faithful to this recipe till step 7 when I did use olive oil in the non-stick skillet to get DH the crunch he likes so much ... & like these he did! From his 1st bite to his last, he ate 1-handed & held high the 5 fingers of his other hand! I admit I was a bit wary of the combo of ingredients, but they all work here to create a whole greater than the sum of its parts. This is an easy fix that is flavorful, low-cal & low-fat ... a true *Hidden Gem*
     
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RECIPE SUBMITTED BY

I graduated from the University of Delaware's HRIM program in '06. Been several years since I was last active and experimenting, but I'm coming back into it. I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.
 
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