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”
READY IN:
50mins
SERVES:
3-6
YIELD:
6 crab cakes
UNITS:
US

Ingredients Nutrition

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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