Chickpea Crab Cakes


chickpea crab cakes

Despite growing up on the west coast, I’ve always refused to eat anything that came out of the ocean, except for a few varieties of fish. Some people call me a picky eater, but I think more accurately what I am is an ‘experienced’ eater, and therefore I know what I like!

I read somewhere that your tastes change around every 7 years.  So now and then, I re-try foods on my “ick” list, just to make sure I still hate them. Or not.   Some things are an acquired taste, and I want to remain as reasonable as possible in my stubborn avoidance of shellfish, molds and fungus.

Unbelievably, I recently discovered that I suddenly like crab! Snow crab in particular. But now that I’ve started paying attention to that side of the fish counter, I’m realizing snow crab is rather expensive. I’m new to crab-cookery, so I decided to start with a small amount.

Being a crab-newbie, (crabbie?) I don’t have a lifetime of crab cake memories to reference and compare my recipe. When I consulted Austin, my recipe tester, he said the texture of mine were more like “Crab Veggie Burgers”. Semantics aside, they were gone pretty quickly!

The chickpeas don’t have a lot of flavor on their own, but they soak up the surrounding seasonings the way tofu does. The subtle crab flavor mixed nicely with a hint of citrus and thyme.

 

Chickpea Crab Cakes 

  • ½ lb crab, finely chopped
  • 1 cup garbanzo beans, mashed
  • 2 Tbsp scallions, minced
  • 1 large egg, beaten
  • 2 tsp lemonaise (or plain mayo)
  • ¼ cup flour
  • ½ tsp Worcestershire sauce
  • 1 tsp fresh thyme
  • 2 tsp lemon juice
  • ½ tsp dried lemon peel
  • ½ tsp dried orange peel
  • ½ tsp garlic powder
  • ¼ tsp cayenne
  • pinch of sea salt
  • ground pepper

 

crab and scallions

Preheat oven to 300 F.

In a large bowl, mix together the crab, mashed garbanzos, flour, scallions, thyme, lemon juice, orange and lemon peel, garlic powder, cayenne, salt, and pepper.

Sprinkle a thin layer of flour onto a plate. Shape mixture into 4 crab cakes, and place on floured plate. Sprinkle more flour on top.

raw crab cakes

Heat olive oil in a pan over medium high heat. Cook the crab cakes about 5 minutes per side, or until nicely browned.

fried crab cakes

Transfer the crab cakes to a baking sheet and bake for 10 minutes. Flip them over and bake another 10 minutes.

These are great served with a dab of sriracha mayo and a side of roasted asparagus!

crab cakes and asparagus

crab cakes and asparagus

 

Chickpea Crab Cakes
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 2
Prep time:
Cook time:
Total time:
 
Crab and chickpeas combine to create crab cakes with subtle flavors and a hint of citrus and thyme.
Ingredients
  • ½ lb crab, finely chopped
  • 1cup garbanzo beans, mashed
  • 2 Tbsp scallions, minced
  • 1 large egg, beaten
  • 2 tsp lemonaise (or plain mayo)
  • ¼ cup flour
  • ½ tsp Worcestershire sauce
  • 1 tsp fresh thyme
  • 2 tsp lemon juice
  • ½ tsp dried lemon peel
  • ½ tsp dried orange peel
  • ½ tsp garlic powder
  • ¼ tsp cayenne
  • pinch of sea salt
  • ground pepper
Instructions
  1. Preheat oven to 300 F.
  2. In a large bowl, mix together the crab, mashed garbanzos, flour, scallions, thyme, lemon juice, orange and lemon peel, garlic powder, cayenne, salt, and pepper.
  3. Sprinkle a thin layer of flour onto a plate. Shape mixture into 4 crab cakes, and place on floured plate. Sprinkle more flour on top.
  4. Heat olive oil in a pan over medium high heat. Cook the crab cakes about 5 minutes per side, or until nicely browned.
  5. Transfer the crab cakes to a baking sheet and bake for 10 minutes. Flip them over and bake another 10 minutes.
  6. Serve with sriracha maya and roasted asparagus

 

 

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