Crabby Crusted Chickpea Cakes
Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.
- Serves: 10 persons
- 2(15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 1onion, chopped
- ½cup chopped fresh parsley, divided
- 2eggs, beaten
- 1teaspoon salt
- ½teaspoon ground black pepper
- ¼teaspoon dried thyme
- 1½ cups quick-cooking oats, divided
- ¾cup bread crumbs, divided
- ¼cup grapeseed oil
- 2(6 ounce) cans crab meat, drained
- ¼cup mayonnaise
- 1tablespoon celery seed
- 1½ teaspoons white sugar
- ½teaspoon paprika
- 1large head romaine lettuce heart, shredded
Step 1Blend 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.
Step 2Spread the remaining oats and bread crumbs onto a plate.
Step 3Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
Step 4Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
Step 5Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
Step 6Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.