Curried Carrot-Hummus Crab Cakes
photo by twissis
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
6 crab cakes
- Serves:
- 3-6
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
- 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
-
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*
RECIPE SUBMITTED BY
nomnom
Wilmington, Delaware
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.