Tasty Recipes Crabby Crusted Chickpea Cakes

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Crabby Crusted Chickpea Cakes

"Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce."

Ingredients :

  • 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
  • 1 onion, chopped
  • 1/2 cup chopped fresh parsley, divided
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 1/2 cups quick-cooking oats, divided
  • 3/4 cup bread crumbs, divided
  • 1/4 cup grapeseed oil
  • 2 (6 ounce) cans crab meat, drained
  • 1/4 cup mayonnaise
  • 1 tablespoon celery seed
  • 1 1/2 teaspoons white sugar
  • 1/2 teaspoon paprika
  • 1 large head romaine lettuce heart, shredded

Instructions :

Prep : 45M Cook : 10M Ready in : 51M
  • Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
  • Spread the remaining oats and bread crumbs onto a plate.
  • Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
  • Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
  • Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
  • Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.

Notes :

  • Patties should hold together if handled gently. If they are too soft, mix in additional oatmeal.
  • For an improved appearance form the crab salad by pressing it into a small finger bowl before removing and gently placing it on top of the patty.
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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